📝 About This Recipe
This soul-warming classic is reimagined for the modern kitchen, delivering the deep, slow-simmered flavor of a traditional French pot-au-feu in a fraction of the time. Tender chunks of chuck roast meld with nutty pearl barley and a bouquet of aromatic root vegetables to create a broth that is rich, velvety, and incredibly restorative. It is the ultimate comfort food for chilly evenings, offering a complete, hearty meal in a single bowl.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, excess fat trimmed)
- 2 tablespoons Olive Oil (divided)
- 1 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Grains and Vegetables
- 3/4 cup Pearl Barley (rinsed thoroughly)
- 3 medium Carrots (peeled and sliced into 1/2 inch rounds)
- 2 stalks Celery (sliced into 1/2 inch pieces)
- 8 ounces Cremini Mushrooms (sliced)
- 2 tablespoons Tomato Paste (for richness and color)
Liquids and Herbs
- 6 cups Beef Bone Broth (low sodium preferred)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1 teaspoon Balsamic Vinegar (added at the end for acidity)
- 1/4 cup Fresh Parsley (chopped, for garnish)
👨🍳 Instructions
-
1
Set your Instant Pot to 'Sauté' mode on high. Allow it to heat up until the display reads 'Hot'.
-
2
Pat the beef cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear.
-
3
Add 1 tablespoon of olive oil to the pot. Brown the beef in two batches to avoid crowding, searing until a dark golden crust forms on all sides (about 3-4 minutes per batch). Remove beef and set aside.
-
4
Add the remaining tablespoon of oil to the pot. Toss in the onions, carrots, and celery. Sauté for 4-5 minutes until the onions are translucent.
-
5
Stir in the mushrooms and cook for another 3 minutes until they begin to soften and release their moisture.
-
6
Add the garlic and tomato paste. Stir constantly for 1 minute until the paste turns a deep brick red and smells toasted.
-
7
Pour in 1/2 cup of the beef broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot; this is where the flavor lives!
-
8
Return the browned beef and any accumulated juices back to the pot. Add the pearl barley, remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves.
-
9
Secure the lid and set the pressure valve to 'Sealing'. Cancel the Sauté mode and select 'Pressure Cook' (or Manual) on High Pressure for 30 minutes.
-
10
Once the timer ends, allow the pressure to release naturally for 15 minutes. This keeps the beef tender. After 15 minutes, carefully flip the valve to 'Venting' to release any remaining steam.
-
11
Open the lid and discard the bay leaves. Stir in the balsamic vinegar to brighten the flavors.
-
12
Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley before serving.
💡 Chef's Tips
Don't skip the searing step; the Maillard reaction provides the deep 'umami' base for the entire soup. Always use Pearl Barley rather than Hulled Barley for this recipe, as pearl barley cooks faster and creates a better texture in the Instant Pot. If the soup is too thick the next day (barley continues to absorb liquid), simply splash in a little extra broth or water when reheating. For an even deeper flavor profile, replace 1/2 cup of the beef broth with a dry red wine like Cabernet Sauvignon during the deglazing step. To keep the vegetables from getting too soft, cut the carrots and celery into larger, thicker chunks.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread or Irish soda bread for dipping. Pair with a crisp green side salad tossed in a light lemon vinaigrette to balance the richness. A glass of medium-bodied red wine, such as a Merlot or Pinot Noir, complements the beef beautifully. Top with a dollop of horseradish cream or a sprinkle of freshly grated Parmesan for an extra flavor kick.