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Makes about 4 to 6 servings
Beef Barley Soup
2 pounds stew meat, like chuck roast, cut into 1-inch pieces
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, cut into 1-inch pieces
8 ounces mushrooms
3 cloves garlic, smashed
8 ounces baby carrots
1/2 teaspoon fresh thyme, chopped
1/3 cup sherry
3/4 cup pearl barley
5 cups chicken broth
2 tablespoons chopped fresh parsley (about 5 sprigs)
Season the meat with the salt and pepper. Place the butter into the cooking pot of the Cuisinart Pressure Cooker. Set to sauté. Once butter begins to sizzle, add the beef in batches and brown. Remove and reserve.

While the beef is browning insert the metal chopping blade into the Cuisinart Food Processor, add the onions and pulse to chop. Replace the chopping blade with the slicing disc and slice the mushrooms. Once the beef has browned add the onions, mushrooms, garlic and baby carrots to the pot. Continue to sauté until vegetables soften, about 10 minutes. Add sherry to the pot and cook until liquid evaporates.

Add the reserved meat, barley and broth to the pot. Lock lid into place. Select High Pressure. Set timer to 30 minutes. When audible beep sounds, use the Natural Release Method to release all pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.

Taste and adjust seasoning accordingly. Stir in chopped parsley. For an extra kick, stir in 2 additional tablespoons of sherry. Serve immediately.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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