- 2 pounds (1kg) beef stew meat
- 2 tablespoons olive oil
- 8 ounces (225g) mushrooms, quartered
- 1 small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4-6 cloves garlic, minced
- 6 cups (1.4 liter) low sodium beef broth/stock
- 1 (14.5oz) (411g) can diced tomatoes
- 3/4 cup (140g) pearl barley, rinsed
- 2 small potatoes, peeled and diced
- 2 tablespoons better than bullion beef base (or use 2-4 cubes)
- 1 bay leaf
- 1 teaspoon dried thyme
Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper. Brown meat on all sides then remove and set aside. (about 5 minutes)
Add mushrooms and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burn error. Add remaining broth, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
Place lid on Instant Pot and turn to the locking position. Set vent to sealing and cook on high pressure for 15 minutes. Let the Instant Pot do a natural release of pressure for 15 minutes then turn vent to release remaining pressure before removing lid.
Recipe Video
- A natural release is a must to avoid plugging the vent.
- Freezer Friendly: If you want to freeze the soup let it cool completely and pour into a freezer safe container. Freeze for 4-6 months. Thaw completely and reheat.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
What to serve with Beef and Barley Soup
- Flaky Buttermilk Biscuits
- Simple side salad
- Any fruit salad
Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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