CP (Make Ahead and Freeze) Beef Barley Stew

1½ lbs. round steak, cut into ½” cubes
4 carrots, peeled and cut into slices
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
½ lb. fresh mushrooms, quartered
¾ cup pearl barley
½ tsp. salt
¼ tsp. black pepper
½ tsp. thyme
½ tsp. basil
1 bay leaf
4 cups beef broth
Combine all ingredients and place in a ziplock bag. When ready to cook, place in slow cooker and cook on low for 10 hours.