Beef Barley Soup in the Pressure Cooker
Channel: Cooking with Midnight Bacon
Date: 20/02/2019

This is more or less a demonstration of a recipe & method developed by Serious Eats, one of my favorite cooking websites. I made a couple minor changes to it though. If using store-bought stock, they recommend chicken, but I used beef. As I mention in the video, it's only because I've had this brand of beef stock before and I think it's pretty good, but most store-bought beef stock SUCKS. If you can't find a commercial beef stock or broth you like, use chicken stock instead!  I'll also stress that while this was pretty good, it's nowhere near as good as when I make it with all homemade stock, but there's not always time for that. (but really... it doesn't even take that much time in a pressure cooker!) So anyway, onto a list of ingredients... watch the video for instructions!

2# chuck roast
a few beef bones
2 medium yellow onions
2 big-ass carrots (or 3-4 small to medium ones)
3-4 stalks of celery
several cloves of garlic (this is on you, I can't tell you how much garlic you like. Just as long as you like it.)
1 cup pearled barley
2 quarts beef or chicken stock
3/4 cup dry, white wine
A generous glug of Worcestershire sauce
Soy sauce or fish sauce to season (Not mentioned in the video, but these are good "umami bombs" if your soup needs a little flavor boost!)
2 bay leaves
1/2 tsp. dried thyme
salt & pepper to taste

And lastly, 1 small, furry, black kitchen shark to circle underneath looking for food. 

Hope you give this a try, and please subscribe to my channel, and let me know what you think!

-Ryan