2lbstop or bottom round steak (cubed)See Notes for other beef cut options
4cupsbeef broth or stock
1packetau jus gravy mix (1 oz)
1candiced tomato (14.5 oz)
1mediumonion (yellow or sweet)
1cupsliced mushrooms
4carrots (sliced)
½cupfrozen peas
½cupfrozen corn
2-3 garlic cloves (pressed or minced)
½cuppearled barley (uncooked)
½teaspoonthyme
½teaspoonrosemary
½teaspoonblack pepper
1teaspoonitalian seasoning
salt (to taste, if necessary)
Instructions
Chop/slice your vegetables.
Cut your beef into ½ inch cubes.
Set frozen peas and corn aside.
In Instant Pot, combine remaining ingredients (beef, beef broth, au jus gravy mix, diced tomato, onion, mushrooms, carrots, garlic, barley, thyme, rosemary, Italian seasoning and black pepper).
Stir to make sure no ingredients are sticking to the bottom of the Instant Pot.
Cook on high pressure for 20 minutes.
Once finished, press cancel and quick release remaining pressure.
Stir in peas and corn. Enjoy!
Notes
Notes:Instant Pot Beef Stew: If you prefer the thicker texture of stew vs. soup, reduce your beef stock by 1 cup and reduce au jus gravy mix by ¼. Beef Cuts: This soup recipe works well with many types of beef. While this list is not exclusive, the following beef cuts work well: