Beef and Barley Stew

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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

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Great and easy recipe. It tastes right.