Ingredients

Method

1. 1

   Fire up a pot and add olive oil.

2. 2

   Season the beef stewing meat with salt and pepper.

3. 3

   Brown the beef in the pot in batches.

4. 4

   Once all the meat is browned, remove it from the pot and set aside.

5. 5

   Add a little bit of tomato paste to the pot and let it cook off a bit.

6. 6

   Add a splash of red wine (optional, water can also be used). Let the liquid simmer to create a braising liquid.

7. 7

   Add a touch of water to the braising liquid.

8. 8

   Transfer the browned beef and the braising liquid to a pressure cooker.

9. 9

   Set the pressure cooker to cook on high for 35 minutes.

10. 10

    While the beef is pressure cooking, take the same pot used for browning and add a little more oil.

11. 11

    Add the diced trinity (carrots, onions, and celery) to the pot. (The chef mentions 1 small onion, 2 small carrots, and 3 small ribs of celery).

12. 12

    Season the vegetables with salt and pepper.

13. 13

    Add a bay leaf.

14. 14

    Add some thyme, parsley, and a pinch of oregano. Let the vegetables cook off a bit.

15. 15

    Add 1 liter of beef broth.

16. 16

    Reinforce the broth with about 2 tablespoons of Better Than Bouillon and top off with water.

17. 17

    Once the broth starts to boil, add the barley.

18. 18

    Give it a stir and let it cook for at least 40 minutes, similar to the beef.

19. 19

    Once the pressure cooker is done, release the steam.

20. 20

    Check the beef. It should be nice and tender, breaking up easily.

21. 21

    Pour the tender beef and its juices into the simmering soup with the vegetables and barley.

22. 22

    Let it cook for at least 15 minutes all together, to let all the flavors marry.

23. 23

    Add about 1.5 teaspoons of salt (to taste).

24. 24

    The soup is finished. Serve hot.