slow cooker beefy wild mushroom and barley soup

Ingredients

• 1 1/2 pounds boneless beef bottom round steak, trimmed of fat, cut into 1-inch cubes
• 5 cups sliced assorted fresh wild mushrooms, such as portabella, shiitake, oyster and/or porcini (about 10 oz total)
• 3 medium carrots, sliced (about 1 1/2 cups)
• 2 - leeks, trimmed, cut in half lengthwise, rinsed and sliced crosswise (about 1 1/2 cups)
• 2 large cloves garlic, finely chopped
• 1/2 cup uncooked pearl barley
• 5 1/4 cups beef flavored broth
• 1/2 cup cup dry sherry
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper