Beef and Barley Stew

Name: Beef and Barley Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 1 lb Beef Stew Meat (1 pound stew beef); 3 tsp Kosher Salt (3 teaspoons kosher salt, divided); 1 can Tomato (1 (28-ounce) can crushed tomatoes); 3 cup Beef Broth (3 cups beef broth, such as AB's Beefy Broth); ½ cup Pearl Barley (1/2 cup pearl barley); 3 pieces Carrot (3 large carrots, peeled, halved, and cut into 1/2-inch slices); 2 pieces Celery (2 stalks celery, cut into 1/2-inch slices); 1 piece Russet Potato (1 large russet potato, peeled and diced); 1 piece Yellow Onion (1 medium yellow onion, diced); ½ tsp Dried Thyme (1/2 teaspoon dried thyme); ½ tsp Dried Rosemary (1/2 teaspoon dried rosemary); ½ tsp Dried marjoram (1/2 teaspoon dried marjoram); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper, plus extra for serving); 0 pieces Malt Vinegar (Malt, balsamic, or sherry vinegar, for serving)

Beef and Barley Stew - Soups & Sandwiches

60 min

Servings10

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Dairy Free
Egg Free

Ingredients

For 10 servings

Vegetable Oil1 tbsp · 1 tablespoon vegetable oil
Beef Stew Meat1 lb · 1 pound stew beef
Kosher Salt3 tsp · 3 teaspoons kosher salt, divided
Tomato1 can · 1 (28-ounce) can crushed tomatoes
Beef Broth3 cup · 3 cups beef broth, such as AB's Beefy Broth
Pearl Barley½ cup · 1/2 cup pearl barley
Carrot3 pieces · 3 large carrots, peeled, halved, and cut into 1/2-inch slices
Celery2 pieces · 2 stalks celery, cut into 1/2-inch slices
Russet Potato1 piece · 1 large russet potato, peeled and diced
Yellow Onion1 piece · 1 medium yellow onion, diced
Dried Thyme½ tsp · 1/2 teaspoon dried thyme
Dried Rosemary½ tsp · 1/2 teaspoon dried rosemary
Dried marjoram½ tsp · 1/2 teaspoon dried marjoram
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper, plus extra for serving
Malt Vinegar0 pieces · Malt, balsamic, or sherry vinegar, for serving

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Steps

1Heat the vegetable oil in a 7-quart pressure cooker over medium-high heat for 2 minutes. Season the beef evenly with 1 teaspoon of the salt and place it in the pot. Sear the meat, stirring frequently, until deeply browned, about 8-10 minutes. Add the tomatoes, broth, and barley, and stir to thoroughly combine. Close the pressure cooker and bring to full pressure. Reduce the heat until the cooker barely hisses, and cook for 15 minutes.
2Following the manufacturer's instructions, release the pressure using the cooker's release device, or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid, and add the vegetables, herbs, remaining salt, and pepper. Put the lid back on the pressure cooker and heat to full pressure over medium-high heat. Reduce the heat to maintain pressure and cook another 15 minutes. Release the pressure, remove the lid, and cool for 5 minutes. Serve in bowls with a few grinds of fresh black pepper and a splash of vinegar.

Nutrition

Calories: 183kcal
Protein: 15g
Carbs: 12g
Fat: 9g
Fiber: 2g
Sugar: 2g

Estimated from the ingredient list.

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Questions

How long does beef and barley stew take to make?

About 60 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 10 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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