PRESSURE COOKER FRENCH MARKET VEGETABLE BEEF SOUP

By gbvampy1

Ingredients

• 3/4 – 1 pound chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 3 large garlic cloves (leave whole)
• 1/2 cup dry red wine
• 4 1/2 cups water
• 1 generous tablespoon Better than Bouillon, low sodium (NOT bouillon cubes/Lorna adds: Roland Foods also makes a good chicken broth paste)
• 1/3 cup pearl barley
• 2 teaspoons Herbes de Provence
• 2 teaspoons paprika
• 1 large bay leaf
• 1-14 ounce can diced tomatoes, juice and all
• 2 large carrots, peeled and left whole
• 2 celery stalks, peeled, diced small
• 2 medium red potatoes, diced medium, skin on
• 8 ounces mixed frozen vegetables (green beans, corn, peas and carrots)
• 1/4 cup fresh chopped parsley
• fresh black pepper, to taste
• Parmesan cheese as desired for topping

Preparation

Step 1

1) Set a pressure cooker over medium to medium-high heat and brown meat in olive oil. This may take two to three batches as you don’t want to crowd the meat. (Lorna says: browning the meat is quite optional; I usually don’t bother. If you do, remove it to saute the onions.)

2) Sauté onions until soft and translucent, add garlic and cook 1 minute more. Add wine to deglaze pan and reduce wine by half.

3) Add all remaining ingredients, water through red potatoes. (Lorna says: if you haven’t browned the meat, add it now.)

4) Lock lid in place and bring up to high pressure for 15 minutes. Allow the pressure to come down naturally, about 15 minutes.

6) Remove bay leaf and slash carrots into chunks. Smash garlic cloves against sides of cooker, if you wish. Stir in frozen vegetables and cook the soup over medium heat until they are tender.

6) Stir in the parsley. Garnish individual portions with cheese and enjoy.