Pressure Cooker Cholent Or Beef Barley Stew Recipes

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INSTANT POT BEEF & BARLEY STEW



Instant Pot Beef & Barley Stew image

Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner.

Provided by Susie Weinrich

Categories     Soup

Time 35m

Number Of Ingredients 15

1 yellow or white onion chopped
2 celery stalks, sliced
3 plump garlic cloves, chopped
1 1/2 cups carrots, sliced
1 tbsp oil
1/2 tsp each- onion powder & garlic powder
1 1/2 tbsp Worcestershire sauce
2 tsp beef base
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs beef stew meat, cut into 1 inch chunks (can be anywhere from 1-1 1/2 lbs)
1 cup pearl barley (I use Bob's Red Mill brand)
32 oz beef broth or stock
1 cup water
1 tbsp tomato paste

Steps:

  • Add the oil, onions, carrots, celery, and garlic to the Instant Pot on saute mode. Saute for 5 minutes. Turn off saute mode.Add the onion powder, garlic powder, Worcestershire, salt, pepper, and beef base, stir to combine with the veggies.Add the stew meat, pearl barley, beef stock, and water.
  • Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.Do a quick release. Stir in the tomato paste.Serve!

PRESSURE COOKER BEEF STEW



Pressure Cooker Beef Stew image

This beef stew was made for us when we were just infants, my mother used to put it in the blender for us as babies. To this day it reminds me of home. The pressure cooker makes the meat fall apart tender and cooks up in 20 minutes.

Provided by MISSCANADA

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, diced
2 pounds cubed beef stew meat
5 carrots, peeled and diced
8 medium baking potatoes, peeled and cubed
2 cubes beef bouillon
2 cups water
2 teaspoons cornstarch
2 teaspoons salt, or to taste

Steps:

  • Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
  • Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
  • Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
  • When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
  • Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.

Nutrition Facts : Calories 486.9 calories, Carbohydrate 42.4 g, Cholesterol 76 mg, Fat 23.8 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 9.2 g, Sodium 900.4 mg, Sugar 4 g

PRESSURE COOKER CHOLENT OR BEEF BARLEY STEW



Pressure Cooker Cholent or Beef Barley Stew image

I grew up with cholent that my mother and grandmother cooked all day and night...this is my version that is a lot quicker and a little different. Cholent is a traditional Eastern European Jewish dish which cooked for 24 hours. My family used kosher meat of course-this dish tastes better with kosher beef--i am not sure why. I like to serve this over noodles. You can substitute Flanken for chuck

Provided by petlover

Categories     Low Cholesterol

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 -3 lbs chuck roast
1 tablespoon light olive oil
2 large sweet onions
5 garlic cloves
6 -8 small potatoes, peeled
4 -6 fresh carrots
1/2 cup pearl barley
1 (6 ounce) can tomato paste
4 tablespoons brown sugar
1 tablespoon salt
1 teaspoon pepper
3 cups beef broth

Steps:

  • Heat oil in large skillet and brown beef well on both sides and place into pot.
  • Chop coarsely: garlic and onions then place into cooker.
  • Cut carrots into large chunks and put into pot.
  • Peel potatoes and put into pot.
  • Add barley, rinsed until clear, to pot.
  • Place everything else into pressure cooker.
  • Bring to high and cook 2 hours.
  • Let pressure come down naturally before opening.

Nutrition Facts : Calories 793.9, Fat 18.5, SaturatedFat 7.1, Cholesterol 149.7, Sodium 3003.3, Carbohydrate 100.8, Fiber 14.5, Sugar 26.9, Protein 61.2

BEEF BARLEY STEW



Beef Barley Stew image

My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.

Provided by SueVM

Categories     Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 lbs beef stew meat, cut into 1-inch pieces
1/2 cup flour, to coat
2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground black pepper (or to taste)
1/2 teaspoon salt (optional)
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 -6 cups beef stock
3 large red potatoes, cut into chunks
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup pearl barley
1 cup baby carrots
1/2 cup celery, chopped

Steps:

  • Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
  • In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
  • Add onion and garlic to skillet beef drippings and cook until onion is translucent.
  • In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
  • Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.

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