Chunky Beef And Barley Soup - cooking recipe

Ingredients

2 2/3 lbs beef stew meat, cubed
1/2 cup pearl barley
2 medium potatoes, coarsely chopped
3 medium carrots, coarsely chopped
1 None leek, thinly sliced
2 None celery stalks, sliced
1 None red pepper, seeded and coarsely chopped
8 cups vegetable stock
1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

Combine beef, barley, potatoes, carrots, leek, celery, pepper and stock in a pressure cooker.
Cover and lock lid into place. Turn pressure valve to 'cook' position. Place on high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 20 mins. Turn off heat. Turn valve to 'steam release' position. When pressure cooker indicator is down, open lid.
Let stand for 5 mins. Season. Stir in parsley. Serve.