Beef Barley Soup

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 2t olive oil
• 3lbs stew beef (chuck or pot roast)
• 1 onion, diced medium
• 2 carrots, peeled, diced large
• ¼c celery, diced
• 8oz mushrooms, sliced
• 1T tomato paste
• 1T Worcestershire sauce
• ½t freshly ground black pepper
• 1c pearl barley, rinsed, drained
• 4c chicken stock

Directions

1. Set to "sear" and add oil.
2. When oil is hot, add beef and sauté for 4 minutes. When done, remove beef, set aside.
3. Add onions, celery, carrots, and mushrooms and sauté for 4 minutes.
4. Add tomato paste and Worcestershire sauce.
5. Add barley, chicken stock, and return beef.
6. Close lid and lock. Set to "soup" and adjust for 10 minutes.
7. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
8. Open and ladle soup into bowls. Serve with hearty bread.