Beef Barley Soup

Related Cooking Notes

brown
- 1 tbps canola oil
- 2 lbs boneless beef chuck roast cut into 1 1/2–inch steaks, or 3 lbs bone-in beef short ribs
saute first
- 1 tbps canola oil
- 3 large carrots, diced
- 1 large yellow onion, diced
- 2 celery ribs, diced
saute second
- 1 tbps canola oil
- 1 large carrots
- 1 large yellow onions, halved
- 1 celery rib, divided
- 4 cloves of garlic
- 1 cup dry white wine
cook
- 1 cup (8 oz) pearled barley
- 2 quarts low-sodium chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp kosher salt
warm
- 1/2 tsp fish sauce
- 8 oz frozen peas

Season beef with salt and pepper. In a pressure cooker heat 1 tbsp oil over high heat. Working in batches, brown beef on all sides (about 5 minutes per-side). If using chuck roast, only brown half the meat.
Add the diced carrot, diced onion, and diced celery to the pressure cooker. Cook till lightly browned (about 6 minutes) while scraping up any browned bits from the bottom. Place vegetables in a bowl and set aside.
Heat 1 tbsp oil, then add the whole carrot, halved onion, whole celery rib, and garlic. Cook, stirring occasionally until lightly browned (about 4 minutes). Add wine and cook, scraping browned bits off the bottom until the wine comes to a simmer and the alcohol smell cooks off (about 4 minutes).
Add the stock, salt, thyme, bay leaf, beef (and any juices), and barley to the pressure cooker. The liquid should just cover all the other ingredients. Cook at high pressure for 30 minutes followed by a quick pressure release (using the pressure release valve when done cooking).
Discard thyme, large vegetables chunks, garlic cloves, and bay leaf. Remove beef, discard bones, cut the meat into bite sized chunks, and add back to pot. Add fish sauce, sauteed diced vegetable, and peas. Cook until vegetable are warmed through. Season with salt and pepper.