Homestyle Purple Egyptian Barley Stew

Written By Karl Scheuerman

There’s nothing quite like a warm bowl of hearty stew as the seasons begin to change. This comforting recipe was shared by our friend Terry in Coeur d’Alene, adapted from Eating Instantly. It brings together tender beef, wholesome vegetables, and our Purple Egyptian Barley for a nourishing meal full of rich flavor and texture.

Purple Egyptian Barley is a beautiful heritage grain with a unique color and hearty character that makes it a wonderful addition to soups and stews. As it simmers, the barley adds a satisfying chewiness while helping create a flavorful, comforting bowl that is perfect for cool fall days.

Ingredients

  • 1 tbsp olive oil

  • 1 lb stewing beef, cut into 1/2 inch pieces

  • 1 cup Purple Egyptian Barley

  • 1 (796mL) can diced tomatoes

  • 4 cups beef broth

  • 2 carrots, chopped

  • 3 celery stalks, chopped

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • 1/2 tsp each salt & pepper

  • 2 tsp Italian seasoning

  • 1 (224g) package mushrooms, quartered

Method

The Night Before:

1. Pre-Cook the Barley

  • Terry likes to cook the barley for 45 minutes in 2 cups of beef broth for 45 minutes.

2. Sauté the Beef

  • Add olive oil to the Instant Pot and select the Sauté setting. Add the beef and season with salt and pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the beef is lightly browned.

3. Add the Vegetables

  • Add the carrots, celery, onions, garlic, Italian seasoning, and mushrooms. Stir well to combine and continue sautéing for about 2 minutes, allowing the vegetables and seasonings to begin to soften.

4. Add the Tomatoes, Broth & Barley

  • Add the diced tomatoes, the rest of the beef broth, and the pre-cooked Purple Egyptian Barley mixture, in that order. Turn off the Sauté setting and secure the Instant Pot lid. Make sure the valve is set to Sealing.

5. Pressure Cook

  • Set the Instant Pot to Pressure Cook on High for 16 minutes.

6. Release the Pressure

  • Once the cooking time is complete, allow the pressure to release naturally. A quick release can also be used if you're short on time, but allowing the pressure to release naturally will help keep the beef tender.

7. Serve & Enjoy

  • Carefully open the lid once the pressure has fully released. Ladle the soup into bowls and garnish with fresh parsley. Serve alongside a slice of crusty bread for a hearty, comforting meal.

Notes

  • Terry recommends cooking for 15 minutes longer under high pressure if using the Climate Blend to make sure the grain has a soft texture

Karl Scheuerman
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