Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
I am so impressed by this spectacular recipe. The combination of all the flavours is so good. This will be the best soup you will ever have. Enjoy!
Ingredients:
1 tbsp minced garlic
½ c diced onion
½ c diced carrots
½ c diced celery
2 medium bay leaves
1 ½ to 2 pounds of beef stew meat cut into 1 ½ inch cubes
1 sprig of fresh rosemary or ½ tsp of dried rosemary
3 tbsp butter divided
6 c beef broth
3 tbsp cornstarch
1 c Quick Barley or Barley Pearls (see notes)
3 tbsp cool water
5 sprigs fresh thyme or ½ tsp dried thyme
1 tsp salt
1 tsp ground pepper
Directions:
1. Press the “Sauté” button on the Instant Pot.
2. Add 2 tbsp of butter and allow it to melt.
3. Sprinkle salt and pepper over the meat cubes, then toss until well coated.
4. Add the meat cubes in batches into the Instant Pot, then cook each side for a few minutes until they turn brown. Transfer onto a clean plate. Repeat the process with the rest of the meat cubes.
5. In the empty Instant Pot, add the rest of the butter and allow it to melt.
6. Add the carrots, celery, and onion. Sauté for a few minutes until soft.
7. Add the minced garlic and sauté until aromatic.
8. Put the meat cubes back into the Instant Pot as well as the herbs and beef broth. Stir until well blended. Make sure to scrape the bottom of the pot to get the browned bits.
9. Close the Instant Pot, then pressure cook for 18 minutes.
10. Do a natural release for about 2 minutes.
11. Add 1 cup of Quick Cook Barley and stir until well blended.
12. Add slurry (cornstarch and water mixture) and stir until well blended. Allow the mixture to boil and cook the barley for another 10 minutes.
13. Serve right away. Enjoy!
Nutrition Facts:
Serving: 1Bowl | Calories: 328kcal | Carbohydrates: 33g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 1371mg | Potassium: 711mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1884IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg
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