Slow Cooker Beef and Barley Soup

I've started preparing meals for my folks more and more these past few weeks. Part of my weekend consists of grocery shopping for them and then fixing 2-3 make ahead meals. I've got soup in the crock pot now and have just finished a casserole for later in the week. This is a hearty soup that is big on taste but light on the calories. It makes a nice take along for sack lunches. I have a large slow cooker and my recipe reflects that. If you have a smaller one, cut the amounts in half.

2 pounds beef cubes for stew
1 large onion, chopped
2 large cloves of garlic, minced
2 tbsp olive oil
4 large carrots, peeled and chopped
4 large red potatoes, diced
salt and pepper
6 cups beef stock
1/2 cup barley
1/2 cup red wine
1 14oz can of fire roasted diced tomatoes
2 tsp fresh thyme leaves
2 bay leaves

Heat the oil in a large skillet. Season the beef with salt and pepper. Brown the meat on all sides. Place it in the bottom of the insert. Add the garlic, onions, carrots,barley and potatoes to the insert. Pour in the wine and stock. Finish with the tomatoes and the herbs. Adjust the salt and pepper. Stir to combine. Cook on high for 6 hours or low for 8.