Beef and Barley Stew

Total Time:
1 hr 25 min
20 min
5 min
1 hr

10 servings

  • 1 pound stew beef
  • 1 (28-ounce) can crushed tomatoes
  • 3 cups AB's Beefy Broth, recipe follows
  • 1/2 cup pearl barley
  • 3 large carrots, peeled, halved and cut into 1/2-inch slices
  • 2 stalks celery, cut into 1/2-inch slices
  • 1 large russet potato, peeled and diced
  • 1 medium yellow onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Malt, balsamic or sherry vinegar, for serving
  • AB's Beefy Broth:
  • Vegetable oil
  • Salt and pepper
  • 3 pounds combined beef shank and oxtail pieces
  • 2 onions, quartered
  • 2 ribs celery, halved
  • 2 carrots, halved
  • 3 cloves garlic
  • 1 bunch fresh parsley
  • 1 teaspoon whole black peppercorns
  • 2 quarts water
  • Brown the beef in the pressure cooker over high heat, 5 to 7 minutes. 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.

  • 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.

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

AB's Beefy Broth:
  • Place the pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. 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.

  • 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.

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4.3 4
This was delish and very easy.  I do not have a pressure cooker so I just simmered on stove for an extra bit until the beef was super tender and veggies were too.  I added a few garlic cloves with other goes, but the rest of recipe was exact.   We served with home made baguettes and a large salad. Great fall/ winter meal. item not reviewed by moderator and published
This was wonderful! I did make a few modifications. I used a brand low sodium beef broth instead of Alton's broth.We like our potatoes skin on, so I used red skin B size potatoes instead. I used only 14.5 ounce can of diced tomatoes, and no added salt. To make it thicker in the electric pressure cooker I use, I only used 1.5 cups of broth and no added water. This was a winner and will be on our table again any winter night that needs warming! item not reviewed by moderator and published
I used 2 lb of ground chuck and added more onion, carrot, celery, garlic, pepper and salt to make up for what flavor would have been in the stock, and used 7 cups of water instead, then used the pressure cooker to brown the meat and added the onion, then the rest except the potatoes, and pressure cooked it 10 or 15 min, then removed the fat and cooked it down to a thick soup consistency. Due to the additional liquid, I needed more flavor, so I added 3 tbsp of BBQ sauce and 1 tbsp or Worchestershire sauce( no balsamic vinegar. It was pretty good at that point, so I never did add the potatoes. It made about 3 1/2 qts. Since there was only 1 review, I decided to post this to let others know the recipe is good, and if I'd had all the ingredients, I'd have tried it Alton's way the first time, at least for starters item not reviewed by moderator and published
Great and easy recipe. It tastes right. item not reviewed by moderator and published

Not what you're looking for? Try:

Sunny's Beef and Barley Stew with Crusty Pepper Bread

Recipe courtesy of Sunny Anderson