I’ll try. His uses a lot of canned vegetables. Here’s my take. Yields an 8-quart Instant Pot-ful (~12 servings):
INGREDIENTS
2 large yellow onions, diced
2 medium shallots, finely diced
4 cloves garlic, minced
2 pounds lean beef stew meat, trimmed and cut into bite-sized cubes
Salt and pepper
2 tablespoons grape seed or other neutral oil
2 1/2 (32-oz) boxes chicken broth (80 oz total)
4-5 medium carrots, scrubbed and diced
4 large stalks celery, diced
12 oz. frozen peas
12 oz. frozen corn
3 c chopped green beans, cut into 2" lengths (or sub.12 oz cut frozen green beans)
1 tsp dried thyme
2 (14.5-oz) cans stewed tomatoes with liquid, cut up
1 (14.5-oz) can petite-diced tomatoes with liquid
3/4 c pearled barley
3 dried bay leaves
1/2 c chopped fresh parsley
1 tsp. ground allspice
1-2 tsp. beef bouillon, to taste – I use Better than Bouillon
2 Tbsp Worcestershire sauce, to taste
1 Tbsp soy sauce, to taste
1 tsp low sodium seasoned salt or paprika, garlic powder, and onion powder to taste
Water to balance salt, as needed
INSTRUCTIONS
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Pat beef dry with paper towels and season with a little salt and lots of black pepper. Set the Instant Pot to saute high, add 1 Tbsp oil, and brown the beef in batches. Deglaze the pot with a little water between batches and add the liquid to the reserved beef. Set all the beef aside.
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Add the onion and shallots to the pot and cook, stirring occasionally, until fragrant and translucent, 3 to 5 minutes. Scrape up the fond in the pot as the alliums release their juices. Stir in the garlic, bay leaf, thyme, and Worcestershire sauce. Pour in the chicken broth and beef bouillon.
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Return the beef and its juices to the pot and stir in 3/4 cup pearled barley. Lock on the IP lid, seal, and set to pressure cook 15 minutes on high.
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Quick release the pressure and add all remaining ingredients. Lock the lid and either pressure cook on high for 4-6 minutes or slow cook on high for 2-3 hours.
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Taste for seasoning and serve when the beef and vegetables are fully tender. Enjoy!
