Ingredients

The following ingredients have 6 Servings
  • 1.5 pounds chuck roast, trimmed of excess fat (cut into 1-inch cubes)
  • Salt and ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (diced)
  • 3 carrots (sliced into ¼-inch-thick rounds)
  • 3 celery stalks (diced)
  • 6 ounces white or cremini mushrooms (quartered)
  • 4 garlic cloves (minced)
  • ¼ cup red wine
  • ¾ cup pearl barley (rinsed)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups of beef or chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon beef or chicken bouillon or concentrated beef or chicken base broth
  • 2 tablespoons chopped fresh parsley (optional for garnish)

Instruction

  • Season the beef with salt and pepper to taste. Turn the Instant Pot to saute and heat the oil. Working in batches, brown the meat well on all sides, about 4 to 5 minutes per batch. With a slotted spoon, transfer the beef to a bowl.
  • Add the onions, carrots, celery and mushrooms and cook for about 4 minutes or until the onions begin to soften. Stir in the garlic and cook for about 1 minute.
  • Pour the wine into the pot to deglaze it. Using a wooden spoon, scrape up the browned bits stuck to the bottom of the pot. Simmer for about 2 minutes then press cancel.
  • Return the beef and any collected juices to the pot. Add the barley, thyme, bay leaf, stock, Worcestershire, tomato paste and bouillon (if using) to the pot. Stir to combine. Cover, seal the lid and cook on high pressure for 30 minutes. When done, let the pressure release naturally for 15 minutes and then release the remaining pressure manually. Discard the bay leaf and thyme sprigs. Taste and season with salt and pepper, if needed.
  • Ladle the soup into individual bowls, and garnish with parsley.