⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1.5 lbs Stew Beef
• 1 large Onion
• 2 Carrots
• 2 stalks Celery
• 1 cup Barley
• 4 cups Beef Broth
• 1 tbsp Olive Oil
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1/2 tsp Rosemary
• to taste Salt and Pepper

📖 Instructions

1. First things first, let’s prep the veggies! Roughly chop 1 large onion, 2 carrots, and 2 celery stalks. Don't stress about perfect dice; rustic is nice. You'll also want to wash and roughly chop 1 cup of barley – this adds a wonderful texture to the stew. Remember to rinse the barley briefly to get rid of excess starch!
2. Now for the star – the beef! I like to use about 1.5 pounds of stew beef, cut into 1-inch cubes. Pat the beef dry with paper towels – this is crucial for browning it properly.
3. Turn your Instant Pot to the 'sauté' function. Add a tablespoon of olive oil and let it heat up. Once hot, add the beef in batches. Don’t overcrowd the pot; otherwise the beef will stew instead of brown. Brown the beef on all sides, then set it aside.
4. Once the beef is browned, add the chopped veggies (onion, carrots, and celery) into the pot and sauté for about 5-7 minutes, until softened. Season lightly with salt and pepper. Don’t be too heavy handed, you can always add more later!
5. Pour in 4 cups of beef broth. Add a bay leaf (a wonderful aromatic touch). Then stir in 1 teaspoon of dried thyme and 1/2 teaspoon of rosemary. Make sure everything is well combined.
6. Return the browned beef to the Instant Pot. Add the rinsed barley, ensuring it’s distributed evenly. Stir gently to combine all the ingredients.
7. Secure the Instant Pot lid and set the valve to “sealing”. Cook on high pressure for 35 minutes, followed by a natural pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
8. Once the pressure is released, carefully open the lid. Give the stew a gentle stir. Taste and adjust seasoning as needed. Add more salt, pepper, or herbs if you feel the stew needs it. If it’s too thick, add a little more beef broth; if it’s too thin, let it simmer uncovered for a few minutes to reduce.
9. Ladle the stew into bowls. I like to garnish with fresh parsley, but this is completely optional. A dollop of sour cream or a sprinkle of grated cheddar cheese isn’t a bad idea either, if you’re into that sort of thing!

📝 Notes

• For a richer flavor, try browning the beef in batches.
• If you don’t have fresh herbs, you can substitute with dried herbs.
• Feel free to adjust the seasoning to suit your taste preferences. Some people like it a bit spicier!