A classic beef barley soup is a great wintertime meal, but, unless you have all day to prepare and cook it then you may not have the pleasure of enjoying it often. I happen to love my pressure pot, which allows you to make this delicious flavorful meal in about an hour.
What you’ll nee:
2 pound beef chuck cut into 1 1/2 inch strips, 2 lbs boneless short ribs or 3 lbs bone in short ribs.
Sea salt and fresh ground peppers
1 Tbl tomato paste
2 Tbl olive oil
4 Large carrots, diced
1 large sweet yellow onion, diced
3 celery ribs, diced
4 medium garlic cloves, sliced
1 cup red wine
2 quarts chicken or beef stock
2 sprigs thyme
1 bay leaf
1 cup pearl barley
Season beef with salt and pepper and brown well on all sides in the pressure pot, about 5 minutes, remove and set aside.
Add carrots, celery, onion and garlic and saute in pressure pot, set aside.
Add 1 Tbl olive oil and tomato paste, scrape up any brown bits from the bottom, now add the red wine.
Add the stock, barley, thyme and bay leaf to the pot, add the beef. Lock pressure lid and cook on high pressure for 20 minutes, release pressure. Add vegetables, stir in and replace lid and cook for another 5 minutes at high pressure, release. Serve!