Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless chuck roast (diced)
  • 1 tbsp Montreal seasoning
  • 2 tsp olive oil
  • 1 tbsp olive oil
  • 1 yellow onion (diced)
  • 1 cup celery (chopped)
  • 6 oz tomato paste
  • 4 garlic cloves (minced)
  • 2 tsp black pepper
  • 1 bay leaf
  • 1 cup mixed dried beans (soaked overnight (See Note 1))
  • 4 cups beef broth
  • 1 cup barley (cooked)
  • salt to taste

Instruction

  • In a small saucepan, cook the barley per package directions. Drain any excess water and set aside.
  • Mix the Montreal seasoning and diced beef together. In a skillet over medium-high heat add the oil and sear the beef on all sides until browned. Set aside.
  • Coat the inside of Instant Pot or Dutch oven with cooking spray. Add the olive oil and sauté (Instant Pot setting of Sauté) the onion and celery until translucent. Add the tomato paste, garlic, black pepper and bay leaf. Stir and cook for 2 minutes more.
  • Add the seared beef with all meat drippings, soaked and drained beans and beef broth. Stir to combine and cover with lid partially. Cook for 40 minutes on simmer if Dutch oven stove top or choose Beans setting on Instant Pot (Bean/Chili, 30 minutes, Normal, High Pressure).
  • Remove lid and stir in cooked barley. Season to taste and serve. If to thick thin with more beef broth. This will thicken to a chili like consistency.