Beef & Barley Stew

Beef & Barley Stew : Slow Cooker or Instant Pot Beef 1 tbsp olive oil 1-2 lbs of stewing beef cut into 1 inch pieces 1/2 tsp salt 1/2 tsp pepper 1/2 cup flour Remaining Ingredients 1 medium white or yellow onion diced 3-4 carrots washed and cut into 1 inch chunks 3 large russet potatoes cubed 1 7 oz. package white mushrooms sliced 2-3 tbsp minced garlic 1/3 cup red wine 4 cups of beef broth 1 tsp dried rosemary 1 tsp dried thyme 2 bay leaves 2 tbsp tomato paste 3/4 cup pearl barley fresh parsley to garnish if desired Slow Cooker Instructions Whisk together the flour, salt and pepper. In a large frying pan heat the oil. Add in the beef and fry until it's browned. Place in the bottom of the slow cooker. Add in the rest of the ingredients and mix until combined. Cook on low for 7-8 hours or on high for 3-4 hours. Serve with biscuits or garlic bread. Instant Pot Directions Whisk together the flour, salt and pepper. Place the beef in the flour mixture and toss until the beef is coated. Shake off the excess. In the bottom of your Instant Pot, heat the oil using the saute button. Add in the beef and cook until browned. Add in the rest of the ingredients and then stir until combined. Use the soup button and cook for 30 minutes. You can either release the steam manually or let it naturally release, the choice is up to you. Stir and serve. You can also simmer this on the stove top until the barley is cooked and the vegetables are soft.