Go Back
–+ servings

Beef and Barley Stew

ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 10 servings

Software

  • 1 pound stew beef
  • 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 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Malt, balsamic, or sherry vinegar, for serving

Specialized Hardware

  • 7-quart pressure cooker

Procedure

  • Brown the beef in a 7-quart pressure cooker over high heat, 5 to 7 minutes. Drain off any fat. Add the tomatoes, broth, and barley, and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 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, salt, and pepper. Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure, remove the lid, and cool for 5 minutes. Serve with vinegar.