Description
A hearty, one-pot winter stew featuring tender beef chuck, creamy barley, and root vegetables, cooked quickly in an Instant Pot for a comforting meal that tastes like it simmered all day.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 cup hulled barley, rinsed
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 large yellow onion, diced
- 3 large carrots, peeled and chopped into chunks
- 2 medium Yukon Gold potatoes, cubed
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 tablespoon oil (for sautéing)
- 1/4 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Cube the beef into 1-inch pieces and pat dry with paper towels. Dice the onion, chop the carrots and potatoes, and mince the garlic.
- Set the Instant Pot to ‘Sauté’ on High. Add oil and brown the beef in batches until deeply browned. Remove beef and set aside.
- Add the diced onion to the pot and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
- Pour in the beef broth and scrape the bottom of the pot to deglaze, ensuring no browned bits remain stuck.
- Return the beef to the pot. Add the rinsed barley, potatoes, carrots, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
- Secure the lid, set the valve to ‘Sealing,’ and select ‘Manual’ or ‘Pressure Cook’ on High for 30 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully vent any remaining pressure.
- Open the lid, remove the bay leaf, and stir in heavy cream if using. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
Do not skip browning the beef for better flavor. Ensure the bottom of the pot is clean before sealing to avoid the ‘Burn’ error. Barley expands significantly, so ensure it is submerged in liquid. Cream should be added after cooking to prevent curdling. This recipe freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 6
- Protein: 35
Keywords: instant pot, beef stew, barley stew, winter dinner, one pot meal, comfort food, easy dinner, pressure cooker recipes