Beef And Barley Stew

Serves: 5

Santos Walker

1 January 1970

Based on User reviews:

55

Spice

45

Sweetness

49

Sourness

45

mins

Prep time (avg)

5

Difficulty

Ingredients:

450 g

Beef (stew)

1

Crushed Tomatoes (28-ounce can)

3 cups

Broth (ab's beefy, recipe follows)

1 cup

Pearl Barley

2

Carrots (halved)

2 ribs

Celery (halved)

1 large

Russet Potato (peeled and diced)

1 medium

Yellow Onion (diced)

1 tsp

Dried Thyme

1 tsp

Dried Rosemary

1 tsp

Marjoram (dried)

1 tsp

Kosher Salt

1 tsp

Ground Black Pepper (freshly)

1

Vegetable Oil

1

Salt

1

Black Pepper

2

Onions (quartered)

3 cloves

Garlic

1 bunch

Parsley (fresh)

1 tsp

Whole Black Peppercorns

2

Waters (quarts)

Directions:

1

Brown the beef in the pressure cooker over high heat, 5 to 7 minutes

2

Drain off any fat

3

Add the tomatoes, broth and barley and return to high heat

4

Close the pressure cooker and bring to up to full pressure

5

Reduce the heat until the cooker barley hisses, and cook for 10 minutes

6

Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds

7

Open carefully, remove the lid and add the vegetables, herbs, salt and pepper

8

Put the lid back on the pressure cooker and heat to full pressure over high heat

9

Reduce the heat to maintain pressure and cook another 10 minutes

10

Release the pressure as above

11

Remove the lid and cool for 5 minutes, and then serve with vinegar

12

Place the pressure cooker over high heat

13

Oil and salt the oxtail and shank pieces then sear in batches

14

Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line

15

Bring to a boil and skim off any foam that gathers at the surface

16

Cover and lock the lid

17

Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot

18

Cook for 50 minutes

19

Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds

20

Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs

21

Strain through a fine sieve or several layers of cheesecloth

22

Season and serve or use as a base for other soup recipes