55 minutes
A nourishing soup that combines tender beef, wholesome barley, and fresh greens with a bright lemony flavor.
Beef Stew Meat, cut into ½-inch cubes
0 lb
Kosher Salt, divided
teaspoons
teaspoons
tablespoons
Leek, white and light green parts, thinly sliced
each
Celery Stalks, diced, reserve leaves for garnish
each
Fennel Bulb, diced
each
Garlic Clove, finely chopped
each
tablespoons
teaspoons
teaspoons
teaspoons
Vegetable Or Chicken Stock
cups
Sage Sprigs
each
each
each
Carrots, cut into ½-inch chunks
each
Pearled Barley
cups
0 oz
Flat Leaf Parsley, chopped
cups
0 zest of
to taste
Sliced Jalapeños, for serving
optional
1. Season and Brown Beef
Season the beef cubes with 1 teaspoon of kosher salt and the freshly ground black pepper. Let the beef sit for 30 minutes to an hour. Brown the beef in batches with olive oil using the sauté function of the electric pressure cooker, about 5 to 7 minutes per batch, then transfer to a plate.
2. Sauté Vegetables and Spices
In the same pot, sauté the leeks, celery, fennel, and garlic. Stir in the tomato paste, coriander, cumin, and paprika, and cook for about a minute.
3. Deglaze and Add Remaining Ingredients
Deglaze the pot with ½ cup of water, then return the beef and add stock, sage, rosemary, bay leaves, carrots, barley, and the remaining teaspoon of salt. Secure the lid and cook on high pressure for 25 minutes, followed by a natural release for 10 minutes.
4. Finish with Greens and Lemon
Discard the herb sprigs and bay leaves. Stir in the spinach or kale, parsley, lemon zest, and juice. Adjust seasoning if needed.
Opt for beef chuck roast or shank, which have the perfect balance of meat and fat for a richer soup. These cuts become tender and succulent after long cooking.
Always use fresh lemon juice and zest. Add the zest towards the end of cooking or as a garnish to maintain its bright, citrusy aroma.
Use a heavy-bottomed pot or Dutch oven, and don’t overcrowd the pan. Sear the beef in batches to get a deep, caramelized crust.
Use a dry white wine or a splash of lemon juice to deglaze the pot after sautéing the veggies. Scrape up those brown bits from the bottom—they are flavor gold.
Sauté onion, garlic, and perhaps some leeks in the residual beef fat for depth. Consider adding a bit of celery and carrot for a classic mirepoix.
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