A five star recipe loaded with veggies, deliciously warm to welcome winter.
6 cups of beef broth with no added salt
1 pinch of red pepper flakes
1/2 teaspoon of beef bouillon base
1/2 teaspoon of ground thyme
2 bay leaves
1 tablespoon of tomato paste
2/3 rinsed cup of pearl barley
1/2 cup of dry red wine
2 minced cloves of garlic
1 cup of chopped celery
1 1/2 cups of chopped onion
1 1/2 cups of copped carrots
8 ounces of sliced cremini mushrooms
1 lb of beef stew meat, cut into small pieces
3 tablespoons of Simple Foods Avocado Oil
salt and pepper to taste
1. Season beef with salt and pepper.
2. Turn on a multi-functional pressure cooker, select the Saute function and heat 1 tablespoon of avocado oil and distribute it evenly in the pot. When the oil shimmers, add half of the beef and cook it for about 5 minutes until browned. Transfer the browned beef to a bowl and repeat with rest of the beef.
3. Heat another tablespoon of oil in the pressure cooker and add the cremini mushrooms when the oil shimmers. Cook the mushrooms, stirring occasionally for 4 to 5 minutes, until slightly brown. Add the mushrooms to the bowl with the beef. Add 1 tablespoon of avocado oil to the pot and cook the celery, onions, and carrots for about 5 minutes, until the onions begin to soften. Add the garlic and cook it for about a minute until fragrant. Pour the wine in to deglaze the pot, scraping up any browned bits, and cook it for about 3 to 5 minutes until the wine has almost evaporated. Return the browned beef and mushrooms to the pot. Stir in the beef broth, red pepper flakes, bouillon base, thyme, bay leaves, and tomato paste, until well combined.
4. Close and lock the lid and select high pressure. Set the timer for 30 minutes and allow 10 to 15 minutes for pressure to build.
5. Release the pressure using the natural-release method for 15 minutes. Release the remaining pressure carefully using the quick-release method for about 5 minutes. Unlock and remove the lid. Remove the bay leaves. Taste and season with salt.