• Season stew meat with salt and pepper. Heat oil over medium high heat (or in the saute setting of an instant pot). Brown meat for 3-4 minutes.  
  2 pounds stew meat, salt and pepper, 2 teaspoons vegetable oil
• Remove from pan. Add onions and carrots, saute until tender.  Add garlic and cook for 1 minute until fragrant. 
  1 onion, 1 cup carrots, 4 cloves garlic

Slow Cooker Instructions

• Add the browned meat and sauteed vegetables into the bottom of a slow cooker.  Mix in broth, bay leaves, thyme and barley.  Cover and cook on low for 6-7 hours.
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste. 
  salt and pepper

Instant Pot Instructions

• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley.  Cook on the soup setting for 25 minutes. 
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems.  Season with salt and pepper to taste. 
  salt and pepper

For the Stove Top

• Add browned stew meat to the onions and carrots. Mix in broth, bay leaves, thyme and barley. Bring to a boil and simmer for 45 minutes until meat is tender and barley is cooked. 
  6 cups beef broth, 2 bay leaves, 1 teaspoon fresh thyme, 2/3 cup pearl barley
• Remove bay leaves and any thyme stems. Season with salt and pepper to taste. 
  salt and pepper