Beef Barley Vegetable Soup

 

1 1/2 lb. beef stew meat, cut into 3/4-inch cubes

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. freshly ground black pepper, plus more to taste

1 T. extra-virgin olive oil

1/4 C. dry red wine

2 C. (about 6 oz.) quartered cremini mushrooms

4 shallots, thinly sliced

3 carrots, sliced into 1/4-inch-thick rounds

3 celery stalks, diced into 1/4-inch pieces

3/4 C. pearl barley

2 sprigs fresh thyme

2 bay leaves

1 quart beef or chicken stock, preferably homemade

2 T. chopped fresh parsley

Sherry vinegar, to taste

 

Season the beef with 1 tsp. of the salt and 1/2 tsp. of the pepper. Using the sauté function, on high if available, heat the oil in the pressure cooker (or use a skillet). Working in batches to avoid overcrowding, brown the meat well on all sides, about 2 to 3 minutes per side. With a slotted spoon, transfer the beef to a bowl. Pour the wine into the pot (or skillet) to deglaze it, using a wooden spoon to scrape up the browned bits stuck to the bottom and sides. Allow the liquid to reduce by half, 2 to 3 minutes. Add the mushrooms, shallots, carrots, and celery and mix well with the reduced wine. Season with the remaining 1/2 tsp. salt and 1/2 tsp. pepper. Cook until the vegetables release moisture and start to soften, 8 to 10 minutes. Return the beef and any juices to the pot. (If using a skillet, transfer the vegetables from the pan to the pot and add the beef.) Add the barley, thyme sprigs, bay leaves, and stock to the pot. Cover, and cook on high pressure for 30 minutes. Let the pressure release naturally for 15 minutes; then release the remaining pressure manually. Discard the bay leaf and thyme sprigs. Taste, and season with more salt and pepper if needed. Ladle the soup into individual bowls, and garnish with the parsley and a sprinkle of sherry vinegar.

 

Servings: 6
Serving Size: about 1 1/3 C.

Calories: 354
Fat: 13 g
Fiber: 6 g
Protein: 29 g