Instant Pot Beef Barley Stew
Ingredients
The stew
-
3
Tablespoons
Olive Oil
-
2
pounds
Beef Chuck Roast, cubed
-
1 ½
teaspoons
Seasoned Salt
-
1
teaspoon
Steak Seasoning
-
1
large
Yellow Onion, chopped
-
2
ribs
Celery, chopped
-
2
Bay Leaves
-
5
large cloves
Garlic
-
5
cups
Beef Broth
-
2
teaspoons
Fresh Thyme Leaves
-
2
Tablespoons
Worcestershire Sauce
-
¾
cup
Pearl Barley, rinsed
-
3
medium
Carrots, chopped
-
1
pound
Potatoes, cut in 2-inch pieces
-
2
Tablespoons
Tomato Paste
To Finish
-
2
Tablespoons
Balsamic Vinegar (optional)
-
1-2
teaspoons
Salt (or to taste)
-
1
teaspoon
Black Pepper
Instructions
- 1. Prep all ingredients by chopping meat and vegetables, rinsing barley, and measuring spices.
- 2. Use the Sauté setting to heat the pot, add oil, and brown half of the meat with half of the seasoned salt and steak seasoning.
- 3. Remove browned meat to a bowl and repeat with the remaining meat.
- 4. Add onion, celery, and bay leaves to the pot and cook until softened.
- 5. Stir in garlic and cook for a minute.
- 6. Cancel the sauté setting and add the beef and any liquid back to the pot.
- 7. Pour in beef broth, thyme, and Worcestershire sauce.
- 8. Stir in the rinsed barley.
- 9. Add carrots and potatoes, pressing them down into the broth.
- 10. If using, add tomato paste without stirring.
- 11. Close the lid, seal, and pressure cook on high for 20 minutes.
- 12. After cooking, let the pot sit for 15 minutes for natural release, then release remaining pressure.
- 13. Open the lid, discard bay leaves, and stir in balsamic vinegar if desired.
- 14. Adjust seasoning with salt and pepper to taste.
- 15. Serve hot with crusty bread or biscuits.
Nutrition Facts (estimated)
Servings
8
Calories
240
Total fat
10g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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