Barley Beef Soup
Tender chunks of beef, vibrant veggies, and hardy potatoes all cook together in a deliciously seasoned sauce in one pot in the instant pot. 35 min cook time, and dinner is on the table. Add our Jalapeno Cornbread to this hardy soup/stew for the perfect meal.
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Add Beef Stew Meat to a bowl, drizzle with oil, add Roasted Garlic Herb Seasoning, 1/2 pepper and 1/2 salt Mix well. In the mean time cut and peel onion. (cut in quarters twice)
Turn your Saute on, brown meat and onion mixture until meat is browned, and onions are almost translucent.
Peel and Dice carrots and potatoes into chunks once meat is browned add to your instant pot along with the rest of your ingredients (turn saute off)
Press Manual (or pressure cook) for 35 min with an instant release, When done, add your corn starch mixture and stir. Enjoy~!
You Will Need
1 Pound Stew Meat
3 TBS Oil (I used used Vegetable Oil)
1 TBS Roasted Garlic Herb Seasoning
2 1/2 tsp Salt (divided)
1/2 tsp Pepper (divided)
5 Russet Potatoes Peeled and diced
1 Large Onion (peeled and quartered twice)
1/2 Cup Worcestershire sauce
1 14 oz Can Fire Roasted Tomatoes with Juice
1 32 oz Box Beef Broth
1 Cup Quick Barley
1 8 oz Can Tomato Sauce
1 TBS Gourmet Garden Basil (or fresh)
1 Can Corn (drained)
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Corn Starch Mixture
3 tsp Corn Starch
3 tsp Water
Directions
1. Add Beef Stew Meat to a bowl, drizzle with oil, add Roasted Garlic Herb Seasoning, 1/2 pepper and 1/2 salt Mix well. In the mean time cut and peel onion. (cut in quarters twice)
2. Turn your Saute on, brown meat and onion mixture until meat is browned, and onions are almost translucent.
3. Peel and Dice carrots and potatoes into chunks once meat is browned add to your instant pot along with the rest of your ingredients (turn saute off)
4. Press Manual (or pressure cook) for 35 min with an instant release, When done, add your corn starch mixture and stir. Enjoy~!
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