Pressure Cooker Beef and Barley Stew

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pressure Cooker Beef and Barley Stew calories by ingredient


Introduction

I love my pressure cooker! You will love how this takes tough little cuts of stew meat and makes them buttery tender. I like to serve this with crusty French bread. If you are new to pressure cookers, make sure you read and understand manufacturer's instructions before using one. I love my pressure cooker! You will love how this takes tough little cuts of stew meat and makes them buttery tender. I like to serve this with crusty French bread. If you are new to pressure cookers, make sure you read and understand manufacturer's instructions before using one.
Number of Servings: 12

Ingredients

    1/2 cup ap flour
    1/2 tsp salt
    1/2 tsp pepper
    2# cubed stew beef
    2 TB veg oil
    pat of butter
    1 onion, chopped
    8-10 cups beef broth
    1/2 cup dry red wine
    1/2 cup pearled barley
    pint 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, sliced
    3 carrots, peeled and sliced
    2 cups frozen peas

Tips

I've not tried this recipe in a slow cooker, but I believe it could be adjusted for the slow cooker. Don't skip the browning of the meat, and the deglazing of the pan with wine.


Directions

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.