Cooking Lesson #215: Instant Pot Beef-Mushroom-Barley Soup

… from the California Kitchen

How you doin’? A great winter comfort food, barley soup could easily take more than 3-hours to cook. That’s okay, I guess, if you have the time—I usually don’t. Using an Instant Pot to make this recipe is so simple and easy and only takes about a third of the time. If you like mushroom barley soup and beef stew, I’m sure you’ll really like this soup to take the chill out of those cold winter days and nights. This soup is even better on day-two.
 
Contemporary history tells us that soups like these originated in Scotland where it was called Scotch Broth. The main ingredients then, as today, are typically barley, stewing or braising cuts of beef or lamb, root vegetables (such as carrots, rutabaga or sometimes turnips) and dried split peas or red lentils.
 
Barley is a versatile ancient grain enjoyed in Early America by presidents and countrymen alike. Dried, it lasts for months. Ground, it makes an interesting cake-like bread (see recipe below). Cooked, it triples in size and provides an ample amount of fiber. Barley is also a great source of protein, iron, Vitamin B6 and magnesium needed for a healthy diet. It has a nutty flavor that blends well with winter vegetables like carrots and celery.
 
Try my Instant Pot recipe for the ages. At the same time, make it an all-barley meal with my Quick Rustic Barley Bread (recipe below). These recipes are not gluten-free. Barley does have some gluten in it.
 
Prep time:  15 minutes
Cook time:  50 minutes
Yield:  6 servings
 
Ingredients
1 pound beef stew meat, 1-inch cubes
1 tablespoon kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons olive oil
1 cup sliced fresh mushrooms
3/4 cup diced carrots
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon minced garlic
1/4 cup dry red wine
1 cup barley
1 tablespoon tomato paste (I prefer to use the tomato paste that comes in a tube)
2 bay leaves
2 teaspoons thyme
2 tablespoons beef base (I prefer Better-than Bouillon)
1 teaspoon red pepper flakes
6 cups beef broth or stock
kosher salt and pepper to taste (to adjust the seasoning)
 
Directions

1. Generously season beef with salt and pepper.
2. Turn on the Instant Pot and select SAUTE function.
3. Heat 1 tablespoon of olive oil and tilt the pot to distribute the oil evenly. Once the oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes.
4. Transfer browned beef to a bowl and repeat with remaining chunks of beef.
5. Heat another tablespoon of the olive oil in the Instant Pot; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes.
6. Add mushrooms to the bowl with the beef.
7. Add 1 tablespoon olive oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes.
8. Add the garlic and cook until just fragrant, about 1 minute.
9. Pour in the wine to de-glaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes.
10. Return browned beef and mushrooms to the pot.
11. Stir in barley, tomato paste, bay leaves, thyme, beef base, red pepper flakes, and beef broth. Stir until well combined.
12. Close and lock the lid of the Instant Pot.
13. Set pressure to HIGH; set timer for 30 MINUTES. It will take about 10 to 15 minutes for pressure to build.
14. NATURALLY RELEASE for 15 MINUTES.
15. Release remaining pressure carefully using the quick-release method.
16. Unlock and remove the lid.
17. Remove and discard bay leaves.
18. Taste and adjust seasoning with salt and pepper before serving.

ChefSecret:  If you order prime rib or steak the next time you’re at a restaurant, get the largest portion available. Eat your fill and then ask for a doggie bag. When you’re ready to make the soup—cube up the meat to get started. You can also cube up the meat and freeze it to use later for chili. When you’re ready for a good bowl of beef barley soup or chili, you’ll already have one of the main ingredients ready for the pot.
 
                                            Quick Rustic Barley Bread
                                                                                 (No Yeast)
 
This rustic barley bread is perfect to go with my Beef-Mushroom-Barley Soup. It’s made with 100% barley flour that gives it a complex, nutty and delicious flavor. The texture is like cornbread. It slices easily and makes fabulous next day toast. Get this quick bread in the oven early enough so it can be served with the soup.
 
Prep time:  10 minutes
Bake time:  40 minutes
Yield: 12 to 14 slices
 
Ingredients
3 cups barley flour
1-1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons baking powder
2 large eggs
1-1/2 cups buttermilk
1/3 cup olive oil
4 tablespoons honey
 
Directions

1. Preheat an oven to 350°F.
2. Spray an 8-1/2 X 4-1/2-inch bread loaf pan with food release spray.
3. Whisk the barley flour, salt, baking soda and baking powder together.
4. In a separate bowl, combine the eggs, buttermilk, oil and honey.
5. Pour the liquid ingredients into the flour mixture and stir gently until just combined. Do not over mix.
6. Pour the batter into the prepared bread loaf pan and bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
7. The bread and soup should be ready together.

Covid-19 Quip of the Day: “Did you know that Adam and Eve were the first two people to not read the Apple Terms and Conditions?”
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