Barley Beef Soup - NuWave Nutri-Po 13Q Owner's Manual

Barley Beef Soup

Ingredients:
6 tablespoons olive oil, divided
3 pounds beef, cubed
salt and black pepper
2 onions, medium diced
4 carrots, medium diced
8 ribs celery, medium diced
4 medium parsnips, chopped
16 ounces cremini mushrooms, chopped
Directions:
1. Press "sear" button, set to 15 minutes, then press "start/stop" button.
2. Rub 1 tablespoon oil onto beef and season with salt and pepper.
3. Working in small batches, brown beef on all sides in Pressure Cooker, adding
additional oil between batches.
4. Transfer browned beef to paper towel-lined dish and set aside.
5. Add onions, carrots, celery, parsnips, mushrooms, garlic, and rosemary to Pressure
Cooker and sauté for 8-10 minutes.
6. Stir in tomato paste, wine, pearl barley, and broth and return beef to Pressure
Cooker.
7. Close lid and lock in place.
8. Press "soup" button, ensure time is set to 20 minutes, then press "start/stop"
button.
9. Once finished, the Pressure Cooker will automatically go to the "warm" feature
and the pressure will release naturally.
10. Carefully open lid, stir in fresh thyme, season with salt and pepper to taste before
serving.
Tip: Use beef stock in place of red wine.
Serves: 8-12
4 cloves garlic, chopped
2 teaspoons dried rosemary
4 tablespoons tomato paste
2 cups red wine
2 cups uncooked pearl barley
12 cups low sodium beef broth
2 teaspoons chopped fresh thyme
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