A hearty meal in a bowl with tender beef, lots of vegetables, herbs and rich broth. This recipe is done in a pressure cooker but can be made without one. See notes for standard cooking method. If you follow a gluten-free diet, skip the barley.
Keyword beef, Soup, Vegetable
3/4poundtop sirloin cut into small cubes
2tablespoonsolive oildivided use
3largegarlic cloveschopped fine
1/2cupdry red wineoptional
4cupslow sodium rich beef brothtry the frozen
2teaspoonsHerbs de Provencesee note below to sub
1-14ouncecan petite diced tomatoesjuice and all
2mediumcarrotspeeled, chopped small
2celery stalkspeeled, chopped small
2mediumred potatoesskin on, chopped medium
1/4cuppearled barleyskip for gluten-free diet
8ouncesmixed frozen organic vegetablesgreen beans, corn, peas and carrots
1/4cupfresh chopped parsley
Salt and black pepperto taste
Set a pressure cooker over medium to medium-high heat and brown meat in 1 tablespoon of olive oil. Add the tomato paste and stir with the meat to coat and caramelize a bit. Set meat aside.
Add second tablespoon of olive oil and sauté onions until soft and translucent. Add garlic and cook 1 minute more. Add wine to deglaze pan and reduce wine by half. Add all remaining ingredients, water through potatoes and the browned meat as well.
Lock lid in place and bring up to high pressure; begin timing for eight minutes. When done, bring pressure down with the quick release method, moving the pot to a sink and running cool water over it. You will hear the pressure release in about 20 seconds. Remove bay leaf and stir in frozen vegetables and parsley. Garnish with cheese and enjoy (optional).
Standard cooking method:i f you do not have a pressure cooker, brown the meat in a large heavy pot or Dutch oven and follow the rest of the directions. Instead of cooking at high pressure, simmer over low heat with a lid on until the beef and vegetables are tender and the flavors are incorporated.Herbs de Provence substitution: You can substitute other dried herbs blends, such as Italian blend or just use dried thyme, oregano and a little rosemary. Use what you have, but try the Herbs de Provence sometime. it's delicious.