Imagine a dish so hearty and soul-warming that it transforms an ordinary dinner into an extraordinary culinary experience. This Instant Pot Beef and Barley Stew is not just a meal—it's a journey through rich, tender flavors that will transport you to a cozy kitchen where every bite tells a story of comfort and tradition. Whether you're battling a chilly evening or craving a robust, satisfying meal, this recipe promises to be your ultimate kitchen hero, delivering restaurant-quality results in a fraction of the traditional cooking time.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cubed
- 1 cup barley
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Pat beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Set Instant Pot to Sauté mode and add 2 tablespoons of olive oil. Brown beef cubes in batches, ensuring each piece develops a rich golden-brown crust. Remove browned meat and set aside.
- In the same Instant Pot, add chopped onions, celery, and carrots. Sauté for 3-4 minutes until vegetables begin to soften.
- Add minced garlic, thyme, and rosemary. Sauté for an additional 30 seconds until fragrant.
- Return browned beef cubes to the Instant Pot. Add barley and beef broth, stirring to combine all ingredients.
- Close Instant Pot lid, set valve to sealing position, and cook on Manual/Pressure Cook mode at high pressure for 35 minutes.
- Once cooking cycle completes, allow natural pressure release for 10 minutes, then carefully do a quick release for remaining pressure.
- Open lid, stir stew, and adjust seasoning with additional salt and pepper if needed.
- Let stew rest for 5 minutes before serving to allow flavors to meld and stew to thicken.
- Serve hot in deep bowls, optionally garnished with fresh parsley.
Tips
- Pat the beef dry before seasoning to ensure perfect browning and develop a rich, caramelized exterior.
- Brown the meat in batches to avoid overcrowding, which prevents proper searing and flavor development.
- Use fresh herbs when possible for more vibrant flavor, but dried herbs work well too.
- Don't skip the natural pressure release—it helps tenderize the meat and allows flavors to meld.
- For an extra depth of flavor, consider deglazing the pot with a splash of red wine after browning the meat.
- If the stew is too thin after cooking, use the Sauté function to reduce and thicken the liquid.
- This stew tastes even better the next day, so don't hesitate to make it in advance.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
