Beef Stew with Mushrooms and Barley

Name: Beef Stew with Mushrooms and Barley
Prep time: PTM
Yield: 6 Servings
Ingredients: 2 tablespoons canola oil; 2 pounds stewing beef (chuck, round, or rump roast), trimmed of fat and cut into 1-inch cubes; kosher salt; freshly ground black pepper; u00bc cup flour; 1 onion, diced; 8 ounces mushrooms, quartered; u00bd cup dry red wine; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 small fresh rosemary sprig; 3 fresh thyme sprigs; 1 bay leaf; 3 cups beef broth; u00bd cup water; 1 cup pearl barley

By Leslie Blythe Beef, Grains, Stew Boiling, Instant Pot / Pressure Cooker, Simmering

October 14, 2020

I made this Beef Stew with Mushrooms and Barley for my Dad the other day. You can make it in an Instant Pot / Pressure Cooker or, I have also included the stovetop instructions. There are a few sprigs of rosemary and thyme in this stew which makes it very flavorful. I love the addition of pearl barley, which is one of the oldest grains. It is chewy, nutty, hearty and acts as the perfect thickener for soups and stews.

Yields: 6 Servings

Ingredients

2 tablespoons canola oil

2 pounds stewing beef (chuck, round, or rump roast), trimmed of fat and cut into 1-inch cubes

kosher salt

freshly ground black pepper

¼ cup flour

1 onion, diced

8 ounces mushrooms, quartered

½ cup dry red wine

2 carrots, chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 small fresh rosemary sprig

3 fresh thyme sprigs

1 bay leaf

3 cups beef broth

½ cup water

1 cup pearl barley

Directions

Instant Pot

1Preheat the Instant Pot by selecting Sauté on high heat. Add the oil to the pot.

2Season the beef with salt and pepper and coat with the flour. Shake off the excess.

3Once hot, add half of the beef and let it sit in the pot to brown for about 3 minutes.Turn and brown the other side. Remove and repeat with the rest of the beef. Set aside.

4Add the onion to the pot, stir, and cook for 4 minutes until lightly browned. Add the mushrooms and stir. Add the wine and deglaze the pot by scraping the bottom to remove all of the brown bits.

5Add the carrots, celery, garlic, rosemary, thyme, bay leaf, broth, water, barley and beef. Season with salt and pepper. Sir and secure lid.

6Select Manual and cook on high pressure for 25 minutes.

7Once cooking is complete, use a natural release. Serve in bowls or on soup plates.

Stovetop

1Add the oil to the Dutch oven or large pot.

2Season the beef with salt and pepper and coat with the flour. Shake off the excess.

3Once hot, add half of the beef and let it sit in the pot to brown for about 3 minutes. Turn and brown the other side. Remove and repeat with the rest of the beef. Set aside.

4Add the onion to the pot, stir, and cook for 4 minutes until lightly browned. Add the mushrooms and stir. Add the wine and deglaze the pot by scraping the bottom to remove all of the brown bits.

5Add the carrots, celery, garlic, rosemary, thyme, bay leaf, broth, water, barley and beef. Season with salt and pepper. Bring to a boil, then lower heat. Cover and simmer for about 2 hours.

Recipe adapted from The Instant Pot® Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals by Laurel Randolph.

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