Tuesday, June 18 2013, 11:48 AM MDT
Beef and Barley Soup
As Aired On September 26, 2012
Recipe Courtesy Chef Bryan Woolley
3 lbs beef chuck roast cut into bite size pieces
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt and pepper taste
1.) Place the beef stock, barley and beef pieces in a pressure cooker and cook for 30 minutes or until beef is tender. Release pressure as recommended by the manufacturer. Check the meat and barley and adjust cooking times as needed.
2.) Add remaining remaining ingredients and continue cooking for an additional 20 minutes.
3.) Release pressure as recommended my the manufacturer of your pressure cooker. Serve with crusty bread and enjoy!
(Copyright 2012 Sinclair Broadcasting Group.)