Slow Cooker 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 finely minced
2/3 C. frozen corn, thawed
2/3 C. uncooked medium pearl barley
2 tsp. salt
1/2 tsp. freshly ground black pepper
14.5 oz. can diced tomatoes, undrained
5 1/4 C. beef broth
1 C. frozen sweet peas, thawed

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