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- 1 lb beef (bottom round roast)
- EVOO
- Granulated Garlic powder
- Onion powder
- Goya Adobo seasoning (spice mix not the chilies paste)
- Accent (or MSG) - optional
- Salt
- Ground peppercorn blend
- Cayenne
- Paprika
- Cut beef into small cubes.
- Coat with EVOO
- Sprinkle with spices and toss well.
- Heat heavy bottom pot (or pressure cooker).
- Brown beef.
- 1 large tomato (≈ 410 grams)
- 1 medium Onion (≈ 102 grams)
- Chop tomatoes and onion; medium dice.
- Add tomatoes and onion to pot and cook till soft.
- 1/4 cup Dry Barley (≈ 62 grams)
- 1/4 cup lentils (≈ 62 grams)
- 1/4 cup green split peas (≈ 62 grams)
- 2 (32 oz) boxes Beef broth/stock
- 1 cup Burgundy Wine
- 2 tsp Beef Bouillon
- Add to pot and bring to boil.
- Reduce heat and simmer till beef, barley, lentils and split peas are tender.
I cooked up to here in the pressure cooker and the rest after this (below) I just simmered. I didn't want to make the veggies and pasta to mushy.)
- 4 large stalks celery (≈ 256 grams)
- 4 large carrots (≈ 221 grams)
- 1/2 cup Tiny bowtie pasta (or your favorite shape) (≈ 62 grams)
- 1 (15 oz) can cannellini beans; undrained (≈ 425 grams)
- Clean, peel and chop celery and carrots; medium dice.
- Add carrots, celery, pasta and beans to pot.
- Bring to boil. Reduce heat and simmer till pasta and veggies are tender.
- Taste and correct with ingredients below if necessary.
- Salt
- Ground peppercorns
- Gravy Master