Ingredients
- 1 pound stew beef or chuck cut into 1 inch squares
- seasoned flour to coat beef
- 3 tbsp vegetable oil
- 1 28 oz can stewed tomatoes (do not drain)
- up to 1 cup chicken or beef broth
- 4 cups water
- 2 large carrots
- 2 stalks celery
- 1 large potato
- 1/2 medium onion
- 1 clove garlic
- 1/2 tsp dry basil
- 1/2 tsp dry thyme
- 1/2 tsp dry rosemary
- 1/2 tsp dry marjoram
- 1/2 tsp salt
- ground pepper to taste
Method
- Heat oil in pressure cooker. Chop onion, dredge beef and brown in oil until a nice brown on beef and onions are soft.
- Add the tomatoes, water & barley.
- Close pressure cooker and bring up to full pressure. Reduce heat to stabilize and cook 10 minutes.
- While soup is cooking, chop carrots into 1/2" thick slices. Peel & dice potatoes and celery, mince garlic.
- When soup has cooked for 10 minutes, release pressure and add remaining ingredients. At this time, you may need to add more liquid depending on how well everything is covered. Stir everything well, make sure to scrape bottom. If all isn't loose, adjust liquid accordingly.
- Close pressure cooker and bring up to full pressure. Reduce the heat until pressure is stabilized and cook 10 minutes longer. Release pressure.
Good to Know
If you do not have a pressure cooker replace the first 10 minute section with about an hour at at simmer. After 1 hour at simmer, add the vegetables and cook another 15 - 20 minutes until vegetables are soft.