Ingredients
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1 pound beef stew meat, cut into bite-sized pieces
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salt and pepper to taste
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3 tablespoons avocado oil, divided, or as needed
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8 ounces sliced cremini mushrooms
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1 ½ cups roughly chopped carrots
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1 ½ cups roughly chopped onions
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1 cup roughly chopped celery
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2 cloves garlic, minced
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½ cup dry red wine
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6 cups no-salt-added beef broth
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⅔ cup pearl barley, rinsed
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1 tablespoon tomato paste
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2 bay leaves
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½ teaspoon ground thyme
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½ teaspoon beef bouillon base
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1 pinch red pepper flakes, or more to taste
Directions
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Generously season beef with salt and pepper.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil and tilt the pot to distribute oil evenly. Once oil shimmers, add 1/2 of the beef and cook in hot oil until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
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Heat another 1 tablespoon avocado oil in the pot; when oil shimmers, add mushrooms. Cook mushrooms in hot oil, stirring occasionally, until slightly brown, 4 to 5 minutes. Transfer mushrooms to the bowl with beef.
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Add remaining 1 tablespoon avocado oil to the pot. Cook and stir carrots, onions, and celery in hot oil until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in beef broth, barley, tomato paste, bay leaves, thyme, bouillon base, and red pepper flakes until well combined.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.
Recipe Tip
The barley will be al dente.
Nutrition Facts (per serving)
| 362 | Calories |
| 18g | Fat |
| 26g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 362 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 5g | 25% |
| Cholesterol 42mg | 14% |
| Sodium 344mg | 15% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 6g | 23% |
| Total Sugars 5g | |
| Protein 20g | 40% |
| Vitamin C 7mg | 8% |
| Calcium 51mg | 4% |
| Iron 3mg | 15% |
| Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
