Beef and Barley Soup

1 1/2 lb. beef stew meat
3 medium carrots, sliced
1 large onion, finely chopped
2 cloves garlic, pressed or minced
2/3 C. frozen corn, thawed
2/3 C. uncooked barley
1 tsp. salt
1/2 tsp. pepper
14.5 oz. can diced tomatoes, undrained
5 1/4 C. beef broth
1 C. frozen sweet peas, thawed

Spray 5-6 qt. slow cooker with cooking spray. Cut beef into bite-size pieces. In cooker, mix beef and remaining ingredients except peas.
Cover and cook on low 9-10 hrs.
Stir in peas. Increase heat to high. Cover and cook 20-30 min. longer or until peas are tender.