Name: Lemony Beef, Spinach, and Barley Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 1 lb beef stew meat cut into ½-inch cubes; 2 tsp Kosher salt divided, plus more as needed; 1/2 tsp Freshly ground black pepper plus more as needed; 2 tbsp Extra-virgin olive oil plus more as needed; 3 small or large Leeks white and light green parts, halved lengthwise and thinly sliced into half moons; 3 unit Celery stalks diced (save the leaves for garnish); 1 unit fennel bulb diced; 4 unit Garlic cloves finely chopped; 1 tbsp Tomato Paste; 3/4 tsp ground coriander; 1/2 tsp Ground Cumin; 1/2 tsp Paprika; 4 cup stock beef, chicken, or vegetable; 3 unit fresh sage sprigs; 2 unit fresh rosemary sprigs; 2 unit bay leaves; 2 unit Carrots cut into ½-inch chunks; 3/4 cup pearled barley; 8 oz baby spinach or baby kale 8 cups; 1/4 cup Fresh Parsley chopped; 1 unit lemon zest finely grated zest of 1 large lemon, plus fresh lemon juice to taste; 1 unit jalapeños or other chilies thinly sliced, seeded if desired, for serving

Cooking Instructions

1
Prep the beef
Season the beef with 1 teaspoon of the salt and the pepper. Let it stand at room temperature for 30 minutes to 1 hour.
2
Brown the beef
Heat the oil in the pot of an electric pressure cooker set to sauté. Add the beef in batches, turning occasionally, until lightly browned (5 to 7 minutes per batch). Drizzle in more oil if the pot seems dry. Transfer the beef to a plate as it browns.
3
Cook the aromatics
Add the leeks, celery, fennel, and garlic to the pot; cook until soft (about 8 minutes). Push the vegetables to one side, and if the pot looks dry, add a bit more oil. Add the tomato paste, coriander, cumin, and paprika to the cleared spot, and cook until the tomato paste is darkened and caramelized (about 1 minute). Stir the vegetables and tomato paste together.
4
Add the liquids and barley
Return the beef to the pot. Add ½ cup water and let it come to a simmer, scraping up the bottom of the pot to remove the brown bits. Add the stock. Tie the sage, rosemary, and bay leaves into a bundle using kitchen string, and drop it into the pot. Stir in the carrots, barley, and the remaining 1 teaspoon salt.
5
Cook under pressure
Seal the pot and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Uncover the pot, and pull the herb bundle out. Discard the herbs.
6
Finish and serve
Stir the spinach and parsley into the pot; cook until wilted (2 to 3 minutes; kale might take longer). Stir in the lemon zest and juice. Adjust seasoning with salt, pepper, and lemon juice as needed. Serve with chilies if desired.

Lemony Beef, Spinach, and Barley Soup

Ingredients

Cooking Instructions

Prep the beef

Brown the beef

Cook the aromatics

Add the liquids and barley

Cook under pressure

Finish and serve

Make dinner one less decision.