Ingredients
Units
Scale
- 1 1/2 pounds of Stew Meat
- 2 tsp olive oil
- Salt & Pepper
- 2 cups chopped Onion
- 1 cup chopped Carrots
- 1 cup chopped Celery
- 4 cloves Garlic (pressed or chopped)
- 1 can (14.5 oz) crushed Tomatoes
- 2 cans (4 oz) sliced mushrooms or 2 cups sliced Mushrooms
- 4 cups Beef Broth (low salt)
- 2 cups Water
- 1 tablespoon Worcestershire Sauce
- 1/4 tsp Dried Thyme Leaves (not ground)
- 1 cup Barley
Instructions
- If beef is frozen, defrost slightly in the microwave.
- Turn on the Instant Pot to Saute’, add olive oil.
- Add the onions and saute for 2 minutes.
- Salt & Pepper the beef, add to hot Instant Pot and brown beef.
- Add to the pot the carrots, celery, garlic, and cook for 2 minutes.
- Cancel the Instant Pot.
- Add the canned tomatoes and mushrooms.
- Add the beef broth, water, Worcestershire Sauce, thyme, and barley.
- Secure the lid and set the top valve to seal.
- Close the lid, set to meat/stew, and the timer for 25 minutes.
- When done do a quick release.
Notes
- Total time is higher as it takes about 10 minutes after you seal to get the Pot up to Pressure.
- You can brown the beef and saute’ the onions, carrots, and celery on the stove and put all other ingredients in the slow cooker. 3 hours on low or 6 hours on high.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 6
