Nourishing and comforting recipe for Beef, Vegetable and Barley Stew

1kg beef stewing meat or any other cut you prefer.
2 stalks of celery
1 onion, finely chopped
1 green pepper, finely chopped
1 teaspoon crushed garlic
2 birds eye chillies, finely chopped
1 can chopped and peeled tomatoes
1 tablespoon tomato paste
2 cups good quality, low sodium beef stock
1 cup of water
2 large carrots, peeled and chopped
1 cup frozen/fresh peas
a handful purple cabbage, shredded
1 cup pearl barley, uncooked
extra water to cover stew
salt and black pepper to taste
a handful freshly chopped parsley

How to
Plug your Electronic Pressure Cooker in, the power light will come on. Add the beef, celery, onion, green pepper, garlic, chilli, tomato can, paste, stock and one cup of water, while the machine heats up.

Set the timer knob to 40 minutes and close the lid. Ensure the pressure regulator valve is set on ‘seal’.

After the pressure cooking time has elapsed, set the pressure regular valve to ‘vent’ – careful – there are quite some steam escaping from this valve -until the valve has dropped and open the lid.

Add the carrots, peas, cabbage and barley and add more water to cover the stew. Close the lid and set the cooking time to 15 minutes.

After this pressure cooking time has elapsed, your stew should be ready.

Season to taste and sprinkle with fresh parsley and a dollop of sour cream. Serves six.

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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.