1 tablespoon oil
½ cup chopped yellow or white onions
1 (6-ounce) can tomato paste
3 cups low-sodium beef broth*
1 (6-ounce) can tomato paste
3 cups low-sodium beef broth*
1/3 cup hulled barley (optional, see note)*
3 tablespoons soy sauce (or half soy sauce, half worcestershire)
2 tablespoons instant/minute tapioca
2 bay leaves
¼ teaspoon black pepper, I use coarsely ground
2-3 pounds stew meat, trimmed and cut into small pieces
2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
2 to 2 ½ cups chopped potatoes, about 1/2-inch pieces
2 cups frozen peas
3 tablespoons soy sauce (or half soy sauce, half worcestershire)
2 tablespoons instant/minute tapioca
2 bay leaves
¼ teaspoon black pepper, I use coarsely ground
2-3 pounds stew meat, trimmed and cut into small pieces
2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
2 to 2 ½ cups chopped potatoes, about 1/2-inch pieces
2 cups frozen peas
Select the sauté function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.
Add the beef broth, soy sauce, tapioca, bay leaves and black pepper (and barley if desired). Whisk or stir to combine.
Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).
When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 5 minutes.
Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.
*To add barley, increase the beef broth to 4 cups. In my experience, the barley causes the instant pot to get a food burn warning after coming to pressure. This is fine. Do a quick pressure release, then stir the mixture and scrape the bottom of the pan well to release stuck barley. Put the lid back on and re-start the IP.
Recipe and image from Mel's Kitchen Cafe
