Serious Eats
1. Season beef with salt and pepper. In a pressure cooker, heat 1/2 tablespoon oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
2. Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.
3. Add remaining 1/2 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining whole carrot, halved onion, and whole celery rib, along with garlic, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.
4. Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve.
5. Remove beef, discard bones (they should fall right out), and cut meat into bite-size chunks. Return to pot. Discard thyme sprigs, large vegetable chunks and garlic cloves, and bay leaf. Stir in reserved diced vegetables and Worcestershire sauce and vinegar. Season with salt and pepper. Stir in peas and cook until just warmed through. Serve.
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Serving Size: 1 Serving (751g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 687 | ||
Calories from Fat: 274 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 89.2mg | 27 % | |
Sodium 826.1mg | 28 % | |
Potassium 1188.8mg | 31 % | |
Total Carbohydrate 60.7g | 18 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 51.2g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 687
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