Ingredients

The following ingredients have 8 Servings
  • 1 pound round steak cut into cubes
  • 15 ounces crushed tomatoes (or one 10.5 oz can each French onion soup and beef consommé )
  • 4 cups beef stock
  • 1 yellow onion (peeled and diced)
  • 3 carrots (peeled and diced)
  • 1 cup sliced mushrooms (I used a package of pre-sliced mushrooms)
  • 3 cloves garlic
  • 3/4 cup pearl barley
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 bay leaf

Instruction

  • Remove the fat from the round-steak (if desired). Cut the steak into small cubes. Sprinkle the meat with salt and pepper, set aside.
  • Peel and dice the carrots and onion. Slice the mushrooms. Mince the garlic.
  • Turn the Instant Pot on sauté, when it is hot add the olive oil and round-steak.
  • Allow the meat to brown and on all sides. About two minutes per side.
  • Add the carrots and onions along with the Italian seasoning. Stir well to combine. Sauté for another couple of minutes. Add the garlic and stir again.
  • Now add the liquid, both soups, and the stock. Add the bay leaves and barley. Scrape the brown bits off the bottom of the pot - that adds flavor! Stir everything to combine.
  • Turn the Instant Pot off, then press the manual setting. Set the timer to 20 minutes. Top with the lid and seal. Turn the valve to seal.
  • When the timer is done your meal is complete. Do a quick release, stir and serve!
  • Optional - stir in a handful of minced parsley and a tablespoon of red wine vinegar. It will brighten the flavors of the soup.