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Pressure Cooker Beef and Barley Soup

Ingredients

• INGREDIENTS
• Browned Beef Broth
• 2 pounds beef bones
• 1 1/2 pound meaty beef shanks (or oxtail, or short ribs – you want cheap and on the bone)
• 1 can (6 ounces) tomato paste
• 2 medium onions, peeled and halved
• 1 head garlic, top 1/3rd trimmed off
• 2 carrots, peeled
• 2 stalks celery, trimmed
• 4 sprigs fresh thyme
• 10 peppercorns
• 1 teaspoon kosher salt
• Water to cover (8 to 12 cups)
• Beef and Barley Soup
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup pearl barley
• 2 cups of shredded beef (beef from oxtails in beef broth)
• 2 quarts of Browned Beef Broth (freeze the rest for use later)
• 14– to 15-ounce can diced tomatoes
• Salt and pepper to taste

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