Yield: 8 or more servings
3 lbs. beef neck bones
1 lb. shin beef
2-3 ribs celery, sliced or coarsely chopped
2 carrots, sliced
2 medium onions, coarsely chopped
2 cloves garlic, minced (optional)
2 sprigs parsley
1 bay leaf
8 black peppercorns
1 cup canned crushed tomatoes
1/2 cup barley
salt to taste
Put bones, beef, celery, carrots, onions, garlic and parsley in large soup pot.
Place the bay leaf and peppercorns in cheesecloth bag or tea infuser and add to the pot.
Add water to cover. Bring to a boil and then lower the heat to simmer. Skim.
Simmer 2 hours, until meat is tender, adding water, if necessary, to keep the beef covered.
Remove the beef and bones and set aside to cool.
Add the tomatoes and barley to the broth. Salt to taste.
When the beef is cool enough to handle, cut it into 1/2 inch cubes. Also remove any meat from the bones. Return to soup.
Continue to simmer until the barley is tender, about 1/2 hour.
makes about 6 12-oz servings
¾ to 1 pound stew beef
5 cups beef or other stock
¾ cup chopped celery
¾ cup pearl barley
¾ cup chopped onion
¾ cup chopped carrot
1 small potato, shredded
3-4 large cloves garlic, chopped
8-10 baby bella mushrooms or equivalent
½ tsp salt
½ tsp oregano
½ tsp ground cumin
Olive oil
DIDN’T USE, but may in future: bay leaf, crushed tomatoes. Or may not; happy with result.
Using saute setting and olive oil, brown the beef and set aside
Using saute setting and a bit more oil, add the vegetables until a bit softened, then add the mushrooms for a couple of minutes more
Add broth, barley, spices and shredded potato
Set instant pot to Manual 20 minutes, let release 20 minutes after
I was looking for an instant pot soup as satisfying as the Beef Barley that Joan always made. I wasn’t looking to start with the neck bones and shin beef, not readily available at the moment.
I also wasn’t entirely happy with any of the recipes I read, but freely borrowed bits of technique (shredded potato, for instance) and bits of other ideas. However, I had ¾-pound of beef, and most recipes called for 2 pounds for 6-8 portions; that seemed too meaty. Some called for more onion, but I think I hit a good point. At any rate, it’s a very experimentable stew if you feel like it!
…..ph 5/9/2020