Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless beef chuck, cut into 1-inch pieces
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium onions, chopped
• 2 celery stalks, cut into 1/2 inch pieces
• 3 carrots, cut into 1/2-inch pieces
• 4 garlic cloves, chopped
• 1 (8 ounce) can tomato sauce
• 3 1/2 cups water
• 2 1/2 cups low-sodium chicken or beef broth
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1/4 cup finely chopped fresh parsley
• Read more: http://www.kitchendaily.com/recipe/beef-with-barley-soup-142748/#ixzz1aR24EStE

Directions

1. Heat 1 tablespoon oil over moderately-high heat in a 6 to 8-quart pressure cooker pot. Toss beef with ¼ teaspoon salt and 1/8 teaspoon pepper, then brown meat in 3 batches until browned, about 10 minutes. Transfer beef as cooked, to a plate with a slotted spoon.

2. Heat remaining tablespoon oil and cook, stirring, onions, celery carrots and garlic with remaining ¼ teaspoon salt and 1/8 teaspoon pepper until pale golden, about 6 minutes. Stir in tomato sauce, water, broth, barley, beef and bay leaf. Cover pot and bring to high pressure and reduce heat to maintain pressure, then cook until beef is tender, about 15 minutes. Transfer to the sink and run cold water on the pot to quick-release the pressure. Stir in parsley and add salt to taste.

3. Read more: http://www.kitchendaily.com/recipe/beef-with-barley-soup-142748/#ixzz1aR26ZLOt

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