Soups are so flexible because you can throw almost anything in: left-overs, the bottom of that old jar of herbs or spices, the tail ends of veggies, etc. I had some left-over potatoes and gravy from our pot roast, and threw that in. If you have been saving ends of onions, celery, and carrots, you can throw them in, too: be sure clean them first, and fish them back out before you serve.
This soup can easily be made on the stovetop. Allow it to simmer for about 2 ½ hours total.
This would be good with a can of diced tomatoes in it; but my husband doesn’t like tomatoes.
I like to cook my meat and veggies separately because the veggies get mushy if you cook them for as long as you need to cook the meat. But if you don’t mind the mushiness, you can throw everything in at the same time and pressure cook for 30 minutes total. Still use the natural pressure release for at least 10 minutes, though, so your meat doesn’t toughen up.
- 1 lb beef stew pieces
- 2 Tbs olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- ½ cup chopped celery
- 2 Tbs minced garlic
- ½ cup red cooking wine
- 2 cups coffee
- 3 Tbs Worcestershire sauce
- 3 Tbs tamari (soy sauce that’s really soy)
- ¼ tsp liquid smoke (if that’s to your fancy)
- 1 Tbs tomato paste
- 1 cup sliced or chopped mushrooms
- 4 cups beef bone broth
- 1 tsp thyme or basil
- 1 bay leaf
- 2/3 cup instant barley
- 1 cup frozen peas
Turn the Instant Pot to sauté. Heat the oil, then brown the stew meat (salt and pepper the meat). Remove the stew meat to a bowl. (If desired/needed, cut the meat into bite-size pieces.)
Add the chopped onions, celery, and carrots to the pot and cook until browned (add salt and pepper as desired). Remove to a separate bowl.
Add the wine to the pot and scrape the fond up.
Add the browned meat back into the pot.
Pour in the coffee, Worcestershire sauce, tamari, and liquid smoke.
Tighten the lid and cook at pressure for 15 minutes. Natural pressure release for 10 minutes, then quick release the rest of the pressure.
Cancel, and turn to sauté.
Take off the lid. Add in the veggies (onion, celery, and carrots), mushrooms, garlic, tomato paste, bone broth, thyme, bay leaf, and barley. Stir well.
Cancel, and turn to meat/stew pressure for 5 minutes.
Cancel and natural pressure release for 10 minutes, then quick release the rest of the pressure.
Remove the lid, and take out the bay leaf.
Turn to sauté. Stir in the peas and cook until the soup is hot.
Taste test and add salt, pepper, more broth, or whatever else you like (like the left-over potatoes and gravy).
Serve with a salad and some crusty bread.