50 mins

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680g beef stewing meat

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Italian seasoning

2 tablespoons Worcestershire sauce

3 cloves garlic (minced)

1 large onion (chopped)

450g carrots (cut into slices)

2 celery stalks, sliced

450g potatoes (cubed)

1 cup pearl barley (optional)

2 ½ cups beef broth

280g can tomato sauce

2 tablespoons cornstarch

2 tablespoons water

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1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

2. Cook the meat until browned on all sides.

3. Add the garlic, onion, carrots and celery and sauté for 5 minutes.

4. Add the beef broth and tomato sauce to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

5. Add the potatoes, and Worcestershire sauce.

6. Add in the pearl barley (if using) and make sure it is submerged. PRO TIP: if you have a sensitive pot that gives you the burn notice do not stir at this point, just let the barley sit above the meat, but make sure it is all submerged in liquid or at least touching the liquid. Add more liquid if required.

7. Close the lid and steam valve on the instant pot.

8. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

9. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.