Ingredients
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1 lb beef stew meat
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2 tbsp olive oil
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1 (16 oz) pkg sliced white mushrooms
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1 (16 oz) pkg yellow turnip chunks or 2 cups cubed peeled turnips
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1 (14.4 oz) bag frozen white pearl onions, thawed
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1 (16 oz) bag baby carrots
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3 tbsp all-purpose flour
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5 cups low-sodium beef broth
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1/2 cup pearl barley
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1 bay leaf
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1/4 cup chopped fresh parsley, to garnish (optional)
Steps
1
Pat the beef dry and season generously with salt and pepper. In an Instant Pot®, heat the oil on the sauté function on medium. In batches, cook beef 2–3 min., until browned on all sides. Add the mushrooms and cook 1–2 min., stirring constantly. Season with salt and pepper. Add ¼ cup water and stir, scraping up any browned bits with a wooden spoon.
2
Turn off sauté function. Add the turnips, onions, carrots, and flour; stir to coat vegetables in flour. Add the broth, barley, and bay leaf. Season with salt and pepper. Lock the lid and close the pressure release valve. Set to high pressure and cook 25 min. Let naturally release 15 min., then quick release pressure. Discard bay leaf. Garnish with the chopped parsley, if desired.
Tips
Add a side salad for even more vegetables.
