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Course: Soups & Sandwiches
Keyword: Beef, Beef and Barley Stew, Comfort Food, Fall, Make-Ahead, Soup, Winter

Beef and Barley Stew

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 10 servings
Photo by Lynne Calamia
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  • 1 tablespoon vegetable oil
  • 1 pound stew beef
  • 3 teaspoons kosher salt, divided
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups beef broth, such as AB's Beefy Broth
  • 1/2 cup pearl barley
  • 3 large carrots, peeled, halved, and cut into 1/2-inch slices
  • 2 stalks celery, cut into 1/2-inch slices
  • 1 large russet potato, peeled and diced
  • 1 medium yellow onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon freshly ground black pepper, plus extra for serving
  • Malt, balsamic, or sherry vinegar, for serving

Specialized Hardware

7-quart pressure cooker
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 10 servings


  • Heat the vegetable oil in a 7-quart pressure cooker over medium-high heat for 2 minutes. Season the beef evenly with 1 teaspoon of the salt and place it in the pot. Sear the meat, stirring frequently, until deeply browned, about 8-10 minutes. Add the tomatoes, broth, and barley, and stir to thoroughly combine. Close the pressure cooker and bring to full pressure. Reduce the heat until the cooker barely hisses, and cook for 15 minutes.
  • Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid, and add the vegetables, herbs, remaining salt, and pepper. Put the lid back on the pressure cooker and heat to full pressure over medium-high heat. Reduce the heat to maintain pressure and cook another 15 minutes. Release the pressure, remove the lid, and cool for 5 minutes. Serve in bowls with a few grinds of fresh black pepper and a splash of vinegar.
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