Pressure Cooker Beef and Barley Soup

dadcooksdinner.com

Cassy Sanchez

subheading: Browned Beef Broth:

2 pounds beef bones

1 ½ pound meaty beef shanks (or oxtail, or short ribs - you want cheap and on the bone)

1 can (6 ounces) tomato paste

2 medium onions, peeled and halved

1 head garlic, top ⅓rd trimmed off

2 carrots, peeled

2 stalks celery, trimmed

4 sprigs fresh thyme

10 peppercorns

1 teaspoon kosher salt

Water to cover (8 to 12 cups)

subheading: Beef and Barley Soup:

1 tablespoon butter

1 medium onion, chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 teaspoon dried thyme

½ teaspoon salt

⅔ cup pearl barley

2 cups of shredded beef (beef from oxtails in beef broth)

2 quarts of Browned Beef Broth (freeze the rest for use later)

to 15-ounce can diced tomatoes

Salt and pepper to taste

Directions at dadcooksdinner.com

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