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Hungarian Beef & Barley Stew (Instant Pot)

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Hungarian Beef & Barley Stew (Instant Pot)

Hearty, rich, flavorful, and so easy to make. No Instant Pot. No worries, the stovetop method is included. And the bang for the buck on this barley beef stew recipe for inflationary times checks all the boxes.

 

Yield

8 servings

Prep

5 min

Cook

25 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds stewing beef
cut into ½ inch (1.25 cm) cubes
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2 tablespoons olive oil
or any vegetable oil
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1 ½ cups onions
chopped, about one good sized onion
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1 clove garlic
minced, or ¼ teaspoon garlic powder
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28 ounces tomatoes, canned
whole, undrained, chopped
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3 cups water
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cup pearl barley
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2 beef bouillon cubes
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1 tablespoon sugar
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1 tablespoon paprika
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½ teaspoon salt
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¼ teaspoon caraway seeds
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sour cream
optional, for serving
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Ingredients

Amount Measure Ingredient Features
680.4 g stewing beef
cut into ½ inch (1.25 cm) cubes
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3E+1 ml olive oil
or any vegetable oil
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355 ml onions
chopped, about one good sized onion
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1 each garlic
minced, or ¼ teaspoon garlic powder
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809.2 ml/g tomatoes, canned
whole, undrained, chopped
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7.1E+2 ml water
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158 ml pearl barley
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2 each beef bouillon cubes
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15 ml sugar
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15 ml paprika
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2.5 ml salt
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1.3 ml caraway seeds
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1 x sour cream
optional, for serving
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Directions

Instant Pot

Add the oil to the Instant Pot and choose sauté mode. Dry the stewing beef with paper towels to remove any excess moisture. Once the Instant Pot is hot, add the stewing beef and brown the meat.

Add the onion and garlic and continue to sauté for about 4 minutes until the onion is tender.

Add the remaining ingredients: tomatoes, water, barley, beef boullion, sugar, paprika, salt, and caraway seeds, but not the sour cream.

Give it a stir, seal the pot with the lid, set it to high pressure for 15 minutes, and press start.

Once the cooking cycle is complete, wait 10 minutes before releasing the pressure to allow the cooking to complete.

Serve with a dollop of sour cream if desired.

Stovetop directions

Heat the oil in a 4-quart (4-liter) saucepan, Dutch oven, or fat to near smoking over medium-high heat. Dry the stewing beef with paper towels to remove any excess moisture.

Add the stewing beef and brown the beef cubes on all sides. This process develops a fond, which imparts richer flavor, but don't sweat the small stuff if you're in a hurry.

Add the onion and garlic and cook until the onion is tender, about 4 minutes.

Stir in the remaining ingredients except sour cream: tomatoes, water, barley, beef boullion, sugar, paprika, salt, and caraway seeds.

Bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes to an hour or until the meat and barley are tender, stirring occasionally.

Top each serving with sour cream, if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 37449% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 358mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 51g
Vitamin A 10% Vitamin C 21%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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