• 1 pound beef stew meat, cut into bite-sized pieces
  • salt and pepper to taste
  • 3 tablespoons avocado oil, divided, or as needed
  • 8 ounces sliced cremini mushrooms
  • 1 ½ cups roughly chopped carrots
  • 1 ½ cups roughly chopped onions
  • 1 cup roughly chopped celery
  • 2 cloves garlic, minced
  • ½ cup dry red wine
  • ⅔ cup pearl barley, rinsed
  • 1 tablespoon tomato paste
  • 2bay leaves
  • ½ teaspoon ground thyme
  • ½ teaspoon beef bouillon base
  • 1 pinch red pepper flakes, or more to taste
  • 6 cups no-salt-added beef broth
  • Directions

  • Step 1

    Generously season beef with salt and pepper.


  • Step 2

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.

  • Step 3

    Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.

  • Step 4

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 5

    Release pressure using the natural-release method according to manufacturer’s instructions for 15 minutes.Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

  • Cook's Note:

    The barley will be al dente.

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