Beef and Barley Stew

Name: Beef and Barley Stew
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Global
Ingredients: 1 kilograms combined beef shank and oxtail pieces; 454 grams stew beef; 1 teaspoons freshly ground black pepper; 1 teaspoon whole black peppercorns; 794 grams crushed tomatoes; 2 carrots, halved; 3 larges carrots, peeled, halved and cut into 1/2-inch slices; 2 ribs celery, halved; 2 stalks celery, cut into 1/2-inch slices; 1 teaspoons dried marjoram; 1 teaspoons dried rosemary; 1 teaspoons dried thyme; 1 bunch fresh parsley; 3 cloves garlic; 1 teaspoon kosher salt; 2 onions, quartered; 118 milliliters pearl barley; 1 large russet potato, peeled and diced; 10 servings Salt and pepper; 10 servings Malt, balsamic or sherry vinegar, for serving; 10 servings Vegetable oil; 2 liters water; 1 medium yellow onion, diced

Beef and Barley Stew might be just the main course you are searching for. One portion of this dish contains about 34g of protein, 21g of fat, and a total of 419 calories. This recipe serves 10. It will be a hit at your Autumn event. A mixture of combined beef shank and oxtail pieces, onion, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Brown the beef in the pressure cooker over high heat, 5 to 7 minutes.

Ingredients you will need

Beef

Equipment you will use

Pressure Cooker

Drain off any fat.

Add the tomatoes, broth and barley and return to high heat. Close the pressure cooker and bring to up to full pressure. Reduce the heat until the cooker barley hisses, and cook for 10 minutes.

Ingredients you will need

Tomato

Barley

Broth

Equipment you will use

Pressure Cooker

Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully, remove the lid and add the vegetables, herbs, salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Herbs

Water

Put the lid back on the pressure cooker and heat to full pressure over high heat. Reduce the heat to maintain pressure and cook another 10 minutes. Release the pressure as above.

Equipment you will use

Pressure Cooker

Remove the lid and cool for 5 minutes, and then serve with vinegar.

Ingredients you will need

Vinegar

Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches.

Ingredients you will need

Oxtail

Salt

Cooking Oil

Equipment you will use

Pressure Cooker

Add the remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. Bring to a boil and skim off any foam that gathers at the surface. Cover and lock the lid. Once the pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Release the pressure using your cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Carefully open the lid and strain , squeezing the solids before feeding to the compost pile or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

Ingredients you will need

Water

Soup