Name: Chunky beef and barley soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1.2 kilogram gravy beef, trimmed, cut into 3cm pieces; 1/2 cup pearl barley; 2 medium potatoes, coarsely chopped; 3 medium carrots, coarsely chopped; 1 leek, thinly sliced; 2 celery sticks, sliced; 1 red capsicum, coarsely chopped; 2 litre (8 cups) vegetable stock; 1/4 cup chopped flat-leaf parsley

Ingredients

1.2 kilogram gravy beef, trimmed, cut into 3cm pieces

1/2 cup pearl barley

2 medium potatoes, coarsely chopped

3 medium carrots, coarsely chopped

1 leek, thinly sliced

2 celery sticks, sliced

1 red capsicum, coarsely chopped

2 litre (8 cups) vegetable stock

1/4 cup chopped flat-leaf parsley

Method

1.Combine beef, barley, potato, carrot, leek,celery, capsicum and stock in pressure cooker.

2.Cover and lock lid into place. Turn pressure valve to ‘cook’ position. Place over high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 20 minutes. Turn off heat. Turn valve to ‘steam release’ position. When pressure cooker indicator is down, open lid.

3.Stand for 5 minutes. Season. Stir in parsley. Serve.

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