Beef Barley Stew with Balsamic Vinegar

Serves 8 in about 1 hour. Steak seasoning goes in first, and tomato paste finishes the pot.

Ingredients

• 3 tablespoons olive oil
• 2 pounds beef chuck roast, cubed
• 1 ½ teaspoons seasoned salt
• 1 teaspoon steak seasoning
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 2 bay leaves
• 5 large cloves garlic (2 tablespoons minced)
• 5 cups beef broth (low sodium)
• 2 teaspoons fresh thyme leaves (1 ½ teaspoons dried leaves)
• 2 tablespoons worcestershire sauce
• ¾ cup pearl barley (not quick) rinsed
• 3 medium carrots, chopped
• 1 pound potatoes, cut in 2-inch pieces
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar (optional)
• 1-2 teaspoon2 salt (or to taste)
• 1 teaspoon black pepper

Method

1. Turn on the Sauté setting. When the pot is hot, add the oil, then add half of the meat in a single layer. Scatter half of the seasoned salt and steak seasoning over the meat and brown it on both sides. Lift out the meat to a bowl and repeat with the other half.
2. Stir in the onion, celery, and bay leaves to the pot. Cook, while stirring now and then, until the vegetables soften. Stir in a small amount of olive oil if needed.
3. Stir in the garlic and cook a instant, stirring. Cancel the sauté setting. Then add the beef and the liquid from the bowl to the pot.
4. Stir in the beef broth, thyme leaves, and Worcestershire sauce.
5. Tip in the barley to the pot and stir well.
6. Tip in the carrots and potatoes and press them down into the broth with a spoon.
7. If using the tomato paste, add it and press it into the broth, but do not stir.
8. Close the lid and set the steam release knob to the Sealing position, if not self-sealing.Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 20 minutes. High Pressure. The pot will take several minutes to come to pressure.
9. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
10. When the pin in the lid drops back down, open the lid. Discard the bay leaves.
11. Mix the beef stew and add the balsamic vinegar, if using. Then taste and add salt and pepper as needed. My preference is at least 1 teaspoon of salt, but do taste it before adding any.
12. Plate hot with some crusty bread or biscuits.

More instant pot ideas are in the instant pot collection.