This soup is a meal in itself. The barley thickens the rich, beefy broth, and the beef becomes succulent as it cooks under high pressure. Serve this on a night when you want something hearty to ward off the chill.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons salt, plus more if needed
- ½ teaspoon freshly ground black pepper, plus more if needed
- 1 ½ pounds boneless chuck roast, trimmed of fat and cut into ½-inch pieces
- 2 medium sweet onions, such as Vidalia, finely chopped
- 4 medium carrots, coarsely chopped
- 3 celery stalks (including the leaves), coarsely chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ cup dry red wine
- ½ cup pearl barley, rinsed
- 6 cups beef stock or store-bought beef broth
- 2 medium zucchini, finely chopped
- 1 cup frozen petite peas, defrosted
INSTRUCTIONS:
- Heat the oil in the pressure cooker over high heat. Sprinkle the salt and pepper evenly over the beef and brown the beef, a few pieces at a time, removing them to a plate after they are browned. Add the onions, carrots, celery, thyme, and bay leaf to the pot and sauté for 2 minutes to soften the onions. Add the wine, return the beef to the pot, and bring to a boil. Add the barley and stock. Lock the lid in place and cook at high pressure for 20 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the bay leaf, add the zucchini and peas, and simmer for 5 minutes, uncovered. Taste the soup and season with more salt and pepper if necessary.
NOTE:
- Leftover cooked vegetables can be added at the end of the cooking time along with the zucchini and peas.
