Ingredients:
- 1 pound beef stew meat, cubed
- 3 cups beef broth
- 1 cup water
- 1/3 cup pearl barley, rinsed, drained
- 1/2 an 8 ounce can tomato sauce
- 1/2 a 14 ounce can diced tomatoes
- 2 stalks celery, sliced into 1/2 inch pieces
- 1 medium onion, sliced
- 2 large carrots, peeled, sliced
- 1 bay leaf
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Method:
- Add all beef, beef broth, water, barley, tomato sauce, diced tomatoes, celery, onion, carrots, bay leaf, dried sage and thyme, salt and pepper to instant pot.
- Stir and close the lid. Select Stew option and set the timer for 20 minutes. When done, let the steam release naturally.