Description
A savory brothy soup with tender bites of beef, chewy barley and vegetables.
Ingredients
Scale
- 2 Tbsp olive oil
- 2 pounds beef stew meat (or chuck roast cut into cubes)
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 cup diced onion
- 2 cup diced mushrooms
- 2 tsp minced garlic
- 2 cups chicken broth
- 4 cups beef broth
- 2 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp dried thyme
- 2 large carrots, peeled and cut into chunks
- 3/4 cup pearl barley
Instructions
- Turn your Instant Pot to the saute setting. While it is heating up pat the beef dry and season it with the salt and pepper. When the display says HOT add in 1 Tbsp of the oil and swirl it around. Add in the beef and let each piece touch the bottom of the pot so that it can brown well. You may have to work in batches. Let the beef sit for about 3-5 minutes and then turn each piece over and brown on the other side. Scrape the beef to one side of the pot and add in the other tablespoon of oil. Add in the onion and mushrooms and saute for about 3 minutes. Then add in the garlic and let it cook for about 30 seconds.
- Add in the broths and scrape the bottom of the pot. Stir in the tomato paste, worcestershire, bay leaf, thyme, carrots and barley.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the soup button or manual/pressure cook button to 18 minutes. When the time is up let the pot sit for at least 10 minutes, longer if you have the time (I waited until 2o minutes). Move the valve to venting. Remove the lid.
- Stir and taste test. Add additional seasonings to taste. I added in more salt and pepper and worcestershire. Serve with some crusty bread and enjoy!
Notes
I used 6 cups of water and 2 tsp of Better than Bouillon Chicken Base and 4 tsp of Better than Bouillon Beef Base instead of the broths.
- Category: Soup
- Method: Instant Pot
- Cuisine: American