Ingredients:

1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 C of water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled

Method:

Spray the cooker with a non stick cooking spray. Add the beef, onion and carrots and brown on medium heat until the meat is browned on all sides.

Pour the water over the meat and vegetables. Add in the leek, cabbage, barley and bouillon cubes. Bring the cooker to high pressure quickly. Cook for 15 minutes then allow the pressure to drop on its own.

Break up the potatoes in a large bowl. Lade the stew over the potatoes just before serving. Three beef bouillon cubes may be used in the place of the vegetable bouillon if you prefer.

To save time you can brown frozen meat after defrosting for 30 minutes. Makes 4 servings.

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