Description

A hearty, one-pot beef and barley stew that delivers slow-cooked, melt-in-your-mouth texture in just 30-45 minutes. Perfect for busy weeknights, this recipe is freezer-friendly and requires zero active cooking time.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
1 large yellow onion, diced
3 medium carrots, chopped
2 medium Yukon Gold potatoes, cubed
1 cup pearl barley
4 cups beef broth (low-sodium)
2 tablespoons tomato paste
½ cup dry red wine (Cabernet or Merlot)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive or vegetable oil
1 cup green beans, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons heavy cream or sour cream (optional)

Instructions

Prep the beef and veggies: Cut beef into 1-inch cubes and pat dry. Chop onion, carrots, and potatoes.
Sauté the aromatics: Set Instant Pot to ‘Sauté’ on High. Add oil and brown beef cubes in batches until seared on all sides. Remove beef. Add onion and cook for 2 minutes, then add tomato paste and cook for 1 minute.
Deglaze the pot: Pour in red wine and scrape up browned bits from the bottom of the pot to prevent burning.
Combine and Pressure Cook: Return beef to pot. Add broth, Worcestershire sauce, thyme, bay leaves, salt, pepper, potatoes, and carrots. Secure lid, set valve to ‘Sealing’, and pressure cook on High for 35 minutes.
Quick Release and Add Barley: Perform a Quick Release. Open lid, stir in barley. Close lid, seal, and pressure cook on High for 20 minutes.
Final Touches: Perform a Quick Release again. Open lid, stir in green beans and let sit for 2-3 minutes. Adjust seasoning, stir in parsley and cream/sour cream if using.
Serve immediately with crusty bread or salad.

Notes

Use pearl barley, not hulled or quick-cooking. Add barley in the second pressure cook stage to prevent mushiness. Deglaze the pot thoroughly after sautéing to avoid the ‘Burn’ error. For gluten-free, substitute barley with quinoa (add in last 10 minutes). For dairy-free, omit cream.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6
Sodium: 600
Fat: 12
Saturated Fat: 4
Carbohydrates: 40
Fiber: 6
Protein: 25

Keywords: Instant Pot, Beef Stew, Barley Stew, One Pot Meal, Quick Dinner, Comfort Food, Freezer Friendly, Pressure Cooker