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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Instant Pot Beef & Barley Stew

5.0

1 Tbsp oil

1 yellow or white onion chopped

2 celery stalks, sliced

3 plump garlic cloves, chopped

1 ½ cups carrots, sliced

½ tsp each- onion powder & garlic powder

Optional 2 tsp fresh chopped rosemary or thyme

1 ½ Tbsp Worcestershire sauce

1 Tbsp tomato paste

2 tsp beef base

1 tsp salt

½ tsp black pepper

32 oz beef broth or stock

1 ½ cup water

1 ½ lbs beef stew meat ( cut into 1 inch chunks (can be anywhere from 1-1 ½ lbs))

1 cup pearl barley (I use Bob's Red Mill brand)

Cube the beef and brown on sautè mode. Once browned, remove from the pot and place to the side.
Add more oil if needed and then add the onions, carrots, celery, and garlic to the Instant Pot on sauté mode. Sauté for 5 minutes.
Add the onion powder, garlic powder, Worcestershire, tomato paste, salt, pepper, and beef base, stir to combine with the veggies.and optional rosemary or thyme
Pour in the beef stock and water and deglaze the bottom of the pot, scraping up any bits stuck to the bottom. This will prevent the burn notice.
Turn off the sauté mode.
Add in the browned stew meat and pearl barley. Make sure all the barley is submerged.
Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.
Do a quick release. Give it a good stir and let it cool for about 5-10 minutes. It will thicken as it cools!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 1h

Created 55 weeks ago

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