Pressure Cooker Beef and Barley Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup ap flour1/2 tsp salt1/2 tsp pepper2# cubed stew beef2 TB veg oilpat of butter1 onion, chopped8-10 cups beef broth1/2 cup dry red wine1/2 cup pearled barleypint container of fresh mushrooms, sliced*bouquet garni of 1 bay leaf, 4 cloves, 10 peppercorns, 1 spring fresh rosemary,3 celery tops, and 2 cloves crushed garlic, all tied in cheesecloth*3 stalks celery, sliced3 carrots, peeled and sliced2 cups frozen peas
Mix the flour, salt and pepper in a plastic bag. Add the meat, and shake gently until coated. Heat the oil in the pressure cooker over medium to high heat. Add the meat in batches, and cook until browned, then set aside. Toss that pat of butter into the pressure cooker, reduce heat a bit, and then saute the mushrooms and onions for three minutes. Deglaze the cooker with wine. Add the rest of the ingredients, including the meat, EXCEPT the frozen peas, back into the cooker. Add enough additional water or broth to cover the ingredients by 3 inches, taking care not to exceed the liquid limit of your cooker. Bring to 15 psi over high heat, then lower heat to the lowest possible setting to maintain that pressure. Cook for 16 minutes. Remove from heat and use natural method to depressurize. Carefully remove lid after pressure has dropped. Toss in the frozen peas and stir. Adjust seasoning to taste and serve.
Serving Size: cooking time is 16 min @ 15 psi - serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user CMMEADER.
Serving Size: cooking time is 16 min @ 15 psi - serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user CMMEADER.
Nutritional Info Amount Per Serving
- Calories: 333.6
- Total Fat: 18.1 g
- Cholesterol: 47.9 mg
- Sodium: 880.4 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.2 g
- Protein: 24.1 g
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