Beef and barley is textbook savory goodness, and a pressure cooker makes short work of the barley and thick-cut vegetables. A big bowl of this stew is heaven on a chilly night.
1 1/4 pound lean ground beef
1 can (28 ounce size) crushed tomatoes
2 1/2 cups water
1/2 cup barley
3 large carrots
2 stalks celery
1 large potato
1 medium onion
1 clove garlic
1/2 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/4 teaspoon salt
freshly ground black pepper
Brown the beef in pressure cooker, drain off fat. Add tomatoes, water and barley. Close pressure cooker and bring up to full (15 lbs.) pressure. Reduce heat to stabilize and cook for 10 minutes.
Split carrots in half and then cut into 1/2-inch thick slices. Peel and dice potato. Dice the onion and mince the garlic.
When the soup has cooked for 10 minutes, release pressure and add the vegetables and spices. Close lid and bring back up to pressure and cook 10 minutes longer. Release pressure.
mrsfrank1005
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reviews & comments
November 18, 2015
Tasty with added salt and pepper. I substituted orzo for the barley but no other changes. Very nice for a cool fall evening!