INGREDIENTS
- 2 pounds goose leg stew meat
- 2 tablespoons olive oil
- 8 ounces mushrooms, quartered
- 1/2 c. onion, diced
- 2 stalks celery, sliced
- 2 carrots, diced
- 2 TVs. Minced Garlic
- 6 cups wayer (or low sodium beef broth/stock)
- 1 14.5oz can diced tomatoes
- ¾ cup pearl barley
- 2 small potatoes, peeled and diced
- 6 bullion cubes (if using beef stock, reduce to 2-4 cubes)
- 1 bay leaf
- 1 teaspoon dried thyme
INSTRUCTIONS
- Set Instant Pot to saute setting. When hot add in stew meat, olive oil and season with a little salt and pepper if desired. Brown meat on all sides then remove meat and set aside. (about 5 minutes)
- Add mushrooms to pot and saute until nicely browned. (May need to add a little more oil) Add onion, celery, and carrot. Season with salt and pepper if desired and cook for about 5 minutes. Add in garlic and stir for 30 seconds.
- Add a little beef broth to deglaze the bottom of the pan and be sure to scrape up all the browned bits to avoid the burnt pan bottom. Add remaining broth, browned meat, tomatoes, barley, potatoes, beef base, bay leaf, and thyme.
- Place lid on Instant Pot and turn to lock, making sure steam vent is closed.. Cook on high pressure (or manual setting) for 20 minutes. Let the Instant Pot do a natural release of pressure for 10 minutes then turn vent to release remaining pressure before removing lid.
