BEEF BARLEY SOUP ENJOY DAN:

                                BEEF BARLEY SOUP by CHEF DAN:

Serves 6

BEEF:

1 tablespoon olive oil

1-1/2pounds stewing beef cut into I-inch pieces

1/2-teaspoon EACH kosher salt, and black pepper

1/2-cup all-purpose flour

REMAINING INGREDIENTS:

i-onion, diced

2-multi colored carrots, cut into 1-inch chunks

2 red potatoes, cut into cubes

8 cremini mushrooms, sliced

2 garlic cloves, minced

1/3-cup red wine

4-cups bone broth

3-tablespoons curry sauce mix

1-teaspoon EACH Herbs de Province, dried thyme and dried rosemary

2 tablespoons tomato paste

3/4-cup pearl barley, rinsed

DIRECTIONS:

1.   Whisk together the flour, salt and pepper.

2.   Place the beef in the flour mixture and toss until beef is coated.

3.   Shake off excess.

4.   Hit the SAUTE button and it says hot add oil, when sizzling.

5.   Add the beef and cook until browned.

6.   Add remaining ingredients and stir to combine.

7.   Place the lid on the I.P. and close pressure value.

8.   Use your soup button and cook for 30 minutes.

9.   Let the steam release naturally.

10  Stir and serve.

ENJOY DAN:                       LIVE WELL LAUGH OFTEN AND LOVE MUCH!!