Ingredients
- 1 pound beef stew meat (or chuck cut into cubes)
- 1 sweet onion, diced
- 1 tablespoon Italian herb mix (I used Penzey's Tuscan Sunset
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 splash red wine (a couple tablespoons, optional)
- 8 ounces crimini mushrooms, sliced
- 10 ounces frozen peas and carrots (or 2 stalks celery and 2 carrots chopped into 1/4" pieces)
- 1 potato, cubed
- ¾ cup pearl barley
- 1 quart (32 oz.) Beef broth
- 1 cup water
- 2 bay leaves
Preparation
Step 1
1. Heat 2 tablespoons cooking oil in pressure cooker on medium heat
2. Brown beef on 1 side, seasoning with salt and pepper while it is browning, then remove to plate
3. If there is a lot of fat from the meat, drain all but 2 tablespoons
4. Sauté the onion until translucent
5. Add the Italian seasoning, paprika, salt, garlic powder and pepper
6. Continue to sauté for 30 seconds or so
7. Splash in a little red wine to deglaze pan, scraping up any brown bits stuck to the bottom of the pan
8. Add frozen peas and carrots, potato, mushrooms and barley
9. Add the meat back into the pan
10. Pour in beef broth and water
11. Toss the bay leaves on top
12. Lock cover on pressure cooker and set to high pressure for 18 minutes
13. When time is up let pressure come down on its own for 10 minutes, then do a quick release
14. Serve in bowls with crusty bread or corn bread