Ingredients:

  • 1.5 lbs beef chuck roast, cut into 1-inch cubes
  • 3/4 cup pearl barley, rinsed
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into coins
  • 2 ribs celery, sliced
  • 4 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 6 cups low-sodium beef bone broth
  • 1/2 cup dry red wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Set the Instant Pot to 'Sauté' on High. Once the display says 'Hot', add a splash of oil and sear the beef cubes in batches. Note: Don't overcrowd the pot or the meat will steam instead of browning. Brown them until a dark, crusty exterior forms on at least two sides. Remove beef and set aside.
  2. Add the diced onion, carrots, and celery to the residual beef fat in the pot. Sauté for 3-5 minutes until the onions are translucent and fragrant.
  3. Pour in the 1/2 cup of red wine. Use your wooden spoon to vigorously scrape the bottom of the pot. Note: This releases the fond, which is pure flavor gold.
  4. Add the seared beef back into the pot along with the minced garlic and sliced mushrooms. Stir for 1 minute until the garlic is aromatic but not browned.
  5. Stir in the 3/4 cup of rinsed pearl barley, 6 cups of bone broth, tomato paste, Worcestershire sauce, balsamic vinegar, and all the seasonings (rosemary, thyme, bay leaves, salt, pepper, smoked paprika).
  6. Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
  7. Select 'Pressure Cook' (or Manual) on High for 20 minutes. Note: It will take about 10-15 minutes for the pot to reach pressure before the timer starts.
  8. When the timer beeps, do nothing. Allow a natural pressure release for 10 minutes. Note: This prevents the beef from toughening up.
  9. After 10 minutes, turn the valve to 'Venting' to release any remaining steam. Wait until the pin drops before opening the lid.
  10. Remove the herb sprigs and bay leaves. Give everything a good stir and serve while the broth is piping hot and velvety.