Sally Cameron shares my love of food and photography and does a delicious and gorgeous blog, as you can see from her photo on the left.
I was delighted to learn that Sally also shares my enthusiasm for pressure cooking–this discovery made through my ever exciting Google Alerts (i.e. whenever anyone mentions pressure cooking on the web, Google is kind enough to e-mail me about it). Sally was kind enough to allow me to share her recipe with you; it was inspired by her recent trip to Provence, and it’s perfect for these blustery winter days. I’ve adapted it slightly and added some comments.
French Market Vegetable Beef Soup
French Market Vegetable Beef Soup is a meal in itself. Just add a whole grain crusty roll for a satisfying lunch or dinner. It’s got everything from the market in it – chunks of beef, carrots, onions, celery, tomatoes, corn, green beans, red wine, potatoes, Herbes de Provence and paprika all in a rich beef broth. Be sure to add the parsley at the end. It adds a nice fresh garden flavor and color.
3/4 – 1 pound chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, coarsely chopped
3 large garlic cloves (leave whole)
1/2 cup dry red wine
4 1/2 cups water
1 generous tablespoon Better than Bouillon, low sodium (NOT bouillon cubes/Lorna adds: Roland Foods also makes a good chicken broth paste)
1/3 cup pearl barley
2 teaspoons Herbes de Provence
2 teaspoons paprika
1 large bay leaf
1-14 ounce can diced tomatoes, juice and all
2 large carrots, peeled and left whole
2 celery stalks, peeled, diced small
2 medium red potatoes, diced medium, skin on
8 ounces mixed frozen vegetables (green beans, corn, peas and carrots)
1/4 cup fresh chopped parsley
fresh black pepper, to taste
Parmesan cheese as desired for topping
1) Set a pressure cooker over medium to medium-high heat and brown meat in olive oil. This may take two to three batches as you don’t want to crowd the meat. (Lorna says: browning the meat is quite optional; I usually don’t bother. If you do, remove it to saute the onions.)
2) Sauté onions until soft and translucent, add garlic and cook 1 minute more. Add wine to deglaze pan and reduce wine by half.
3) Add all remaining ingredients, water through red potatoes. (Lorna says: if you haven’t browned the meat, add it now.)
4) Lock lid in place and bring up to high pressure for 15 minutes. Allow the pressure to come down naturally, about 15 minutes.
6) Remove bay leaf and slash carrots into chunks. Smash garlic cloves against sides of cooker, if you wish. Stir in frozen vegetables and cook the soup over medium heat until they are tender.
6) Stir in the parsley. Garnish individual portions with cheese and enjoy.