Comforting Beef Barley Soup (Instant Pot

• Meat

  • 1 1/2 lbs Stew meat

• Produce

  • 10 Baby bella mushrooms
  • 2 Bay leaves
  • 6 cloves Garlic
  • 1 Potato, large
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 6 cups Beef broth, low sodium

• Pasta & Grains

  • 2/3 cup Pearl barley

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 1 cup Water

• Other

  • 3 cups Mirepoix (just a combination of chopped onion, celery, and carrots

Found on littlespicejar.com

Description

Ingredients

• 1 ½ pounds stew meat
• salt and pepper
• 2 tablespoons oil
• 10 baby bella mushrooms, quartered
• 3 cups mirepoix (just a combination of chopped onion, celery, and carrots)
• 6-8 cloves garlic, minced
• 6 cups low sodium beef broth (or vegetable)
• 1 cup water
• 2 bay leaves
• ½ teaspoon dried thyme
• 1 large potato, shredded (using a food processor or grater)
• 2/3 cup pearl barley, rinsed

Directions

• Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat. If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds. IF USING A SLOW COOKER: Add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. IF USING THE INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, water, and beef broth the to sautéed veggies in the instant pot, cover and pressure cook the meat for 13-16 minutes depending on the size of the stew meat. Allow the pressure to release before removing the lid. FOR BOTH METHODS: Add the shredded potatoes and the barley and allow the soup to cook on the high setting (for the instant pot you hit the slow cook button) for 1 hour or until the potatoes and barley cook through. Season with additional seasonings to taste. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.