Ingredients
● 2/3 cup pearl barley, rinsed
● 1 large potato, shredded
● ½ tsp dried thyme
● 2 bay leaves
● 1 cup water
● 6 cups low-sodium beef broth
● 8 cloves garlic, minced
● 1 onion, chopped
● 3 cups mirepoix
● 10 baby Bella mushrooms, quartered
● 2 tbsps oil
● Pepper and salt to taste
● 1 ½-lbs stew meat, sliced into 1-inch cubes
Directions
Press sauté button and wait for indicator to sow hot.
Press sauté button and wait for indicator to sow hot.
- Meanwhile, season beef with salt.
- Once pot is hot, add oil and swirl to cover bottom of pot. In 2 batches, brown beef, around 6 minutes in total per batch. Once done browning, transfer to a large bowl and continue browning the next batch and put in the bowl afterwards.
- Add garlic and sauté for a minute. Add onions and continue cooking for 3 minutes.
- Add mushrooms and sauté for 3 minutes.
- Add thyme and bay leaves and sauté for a minute.
- Add mirepoix and sauté for 2 minutes.
- Pour in water and beef broth. Stir in barley and potatoes.
- Cover, press manual button, cook for 15 minutes on high pressure.
- Once done, do a quick release,
mix well, adjust seasoning, and serve.
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