Step 1

Season the stewing beef with a good pinch of salt and pepper then brown it in a skillet in 1 tbsp oil over medium-high heat. Set aside.

Step 2

In the same skillet, heat the remaining tbsp of oil and sautee the carrot, celery, garlic and onions until the onion is translucent, about 6 minutes.

Step 3

Add the broth, browned beef, and sauteed veggies to a large pot. Cover and simmer for 30 minutes or until the beef is tender.

Step 4

Meanwhile, add two cups of water and 1/2 tsp of salt to another pot. Simmer the barley for about 20 minutes or until it is tender but still firm. Drain and set aside.

Step 5

When the soup has been simmering for 30 minutes (or until the beef is tender), add the drained barley and remaining veggies. Bring to a boil and simmer uncovered for an additional10 minutes.

Step 6

Season with the salt and pepper to taste, then serve and enjoy!

Step 7

Set the Instant Pot to sautee and add the oil. Brown the seasoned beef on all sides, about 3 minutes, then remove the beef chunks with a slotted spoon.

Step 8

Add the diced onions, carrots, and celery. Sautee for 5-6 minutes or until the onions are translucent. Add the chopped garlic and sautee an additional minute or until fragrant.

Step 9

Add about 1/4 cup of beef broth to the Instant Pot and scrape up all the bits. Turn sautee off.

Step 10

Add the remaining beef broth, and put the beef chunks and barley into the pot. Seal it and set it to Soup/Stew (or High Pressure) for 25 minutes.Natural release for 5 minutes, then manual release.

Step 11

Add the frozen peas to the still boiling liquid. Season and serve!