Pressure Cooker Beef and Barley Stew

Name: Pressure Cooker Beef and Barley Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef stew meat (chuck or round), cut into 1-in pieces; 1/2 cup pearl barley, rinsed; 3 medium carrots, sliced; 2 celery stalks, sliced; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 lb Yukon Gold potatoes, diced; 2 tbsp tomato paste; 6 cups low-sodium beef broth; 2 tsp Worcestershire sauce; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 2 bay leaves; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tbsp neutral oil (such as vegetable)

A deeply satisfying stew of tender beef, pearl barley, and root vegetables in a rich herb-laced broth, ready in about an hour thanks to the pressure cooker.

60 minEasyServes 6450 cal/serving

AmericanSoupPressure CookerStandardHigh FiberHigh ProteinLow CarbDairy-FreeEgg-FreeNut-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 lbs beef stew meat (chuck or round), cut into 1-in pieces
1/2 cup pearl barley, rinsed
3 medium carrots, sliced
2 celery stalks, sliced
1 medium yellow onion, diced
4 garlic cloves, minced
1 lb Yukon Gold potatoes, diced
2 tbsp tomato paste
6 cups low-sodium beef broth
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tbsp neutral oil (such as vegetable)

Instructions

1

Pat 2 lbs cut into 1-in pieces beef stew meat (chuck or round) dry and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set the pressure cooker to Saute mode on high. Add 2 tbsp neutral oil (such as vegetable) and sear the beef in batches for 3-4 minutes per side until well browned. Transfer to a plate.
2

Add 1 medium diced yellow onion and 2 sliced celery stalks to the pot and cook for 3 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste and cook 1 minute more, stirring.
3

Return the seared beef to the pot. Add 1/2 cup rinsed pearl barley, 3 medium sliced carrots, 1 lb diced Yukon Gold potatoes, 6 cups low-sodium beef broth, 2 tsp Worcestershire sauce, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves.
4

Cancel Saute mode, seal the lid, and cook on High Pressure for 25 minutes.
5

Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove and discard the bay leaves.
6

Check that beef has reached an internal temperature of at least 145 degrees F (63 degrees C) and is fork-tender. Taste and adjust seasoning. Serve hot.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What internal temperature should Pressure Cooker Beef and Barley Stew reach?

For Pressure Cooker Beef and Barley Stew, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Pressure Cooker Beef and Barley Stew?

Step 1 reads: "Add 2 tbsp neutral oil (such as vegetable) and sear the beef in batches for 3-4 minutes per side until well browned." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of Worcestershire sauce in Pressure Cooker Beef and Barley Stew?

The entry for Pressure Cooker Beef and Barley Stew calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Pressure Cooker Beef and Barley Stew gluten-free?

Yes. The gluten in Pressure Cooker Beef and Barley Stew is 1/2 cup pearl barley, rinsed, 2 tsp Worcestershire sauce. Swap the grain for cooked rice or quinoa (the chew will differ); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Pressure Cooker Beef and Barley Stew contain fish?

Yes: 2 tsp Worcestershire sauce. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Pressure Cooker Beef and Barley Stew?

Yes. Refrigerate Pressure Cooker Beef and Barley Stew for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The barley will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.