1 lb beef for stew
2-14.5 oz cans of organic beef broth
2 cups of water
3/4 cup barley
1/2 cup celery, chopped
3/4 cup diced onion
1 cup of frozen or fresh green beans
3/4 cup frozen peas
3-4 carrots, peeled and cut into 1/4 inch slices
3 medium potatoes, diced into small chunks
2 cloves garlic, crushed or chopped
1 bay leaf
1 tsp of extra virgin olive oil
1 Tbsp Kosher salt
2 stems of fresh thyme
Pressure Cooker Method:
Cook meat, onions and garlic on medium heat just until meat gets a little brown. Place remaining ingredients in a 6 quart pressure cooker and follow instructions on pressure cooker pertaining to soups. Once there is full pressure, reduce heat, and cook for about 20-25 minutes. See instructions on your pressure cooker manual. Once the pressure cooker cools down, remove the top of the pot according to the directions of your pressure cooker and continue to cook if ingredients aren’t cooked, continue cooking the soup uncovered on the stove until vegetables are tender and barley is cooked.
Cook meat, onions and garlic on medium heat just until meat gets a little brown. Place remaining ingredients on HIGH heat in a 6 quart or larger pot. Bring to a boil, and then reduce heat to medium and let simmer until veggies and barley are cooked, about 40 minutes.
Slow Cooker Method:
Cook meat, onions and garlic on medium heat just until meat gets a little brown. Place meat, onions, and garlic with remaining ingredients in slow cooker and cook on low for 6-8 hours or until barley and veggies are cooked.