Slow cooker beef barley soup

Yes, yes y'all! I broke out my newly acquired slow cooker to make some yummy winter soup. I couldn't find the perfect recipe so I decided to wing it and hope for the best. It turned out quite tasty, if I do say so myself.

Want to try? Throw the following things into a slow cooker: 1 lb cubed stewing beef, 1 sweet potato (diced), 1 onion (diced), 1 cup celery, 1 tomato (diced), 4-6 mushrooms, 2 tsp Worcestershire sauce, garlic and black pepper to taste, and 5 cups beef broth. Cook on low for 7.5 hours. 1 hour prior to finish, add 3/4 cup barley and one bay leaf. Serve with a dollop of sour cream.

Next time I might add some carrots as well, a second onion, and possibly one more cup of broth.

Next idea: split pea soup. But first, I have to eat my way through the leftovers. It's a tough life.