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

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.

Questions

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

Yes. The gluten in this entry 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.

How long does Pressure Cooker Beef and Barley Stew keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pressure Cooker Beef and Barley Stew?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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