Mushroom Barley Bean Stew

Dr. G. Cooks

1 to 2 tablespoons olive oil

16 oz baby Bella mushrooms

1 large onion, chopped

3 cloves garlic, chopped

16 oz bag baby carrots

½ cup uncooked pearl barley

8 oz uncooked large white lima beans, soaked overnight (can also use two 15 oz cans of butter beans, drained and rinsed)

¼ cup red wine

¼ cup soy sauce

1 tablespoon Worcestershire sauce

3 cups vegetable broth

1 teaspoon salt

½ teaspoon ground black pepper

1 tablespoon sugar

3 tablespoons all purpose flour, white rice flour, or cornstarch

water (if needed)

2 sprigs of fresh thyme

1 sprig fresh rosemary

1. Set the Instant Pot to sauté and add 1 tablespoon of the olive oil. Add the mushroom slices and cook until tender. Remove to a colander set over a bowl (liquid will be used later)

2. If needed, add another tablespoon of oil and sauté the onions until just starting to brown.

3. Turn off the Instant Pot and immediately stir in the garlic, leaving it sit for a couple of minutes.

4. Add the wine and scrape any brown bits off the bottom of the pot.

5. Stir in the carrots, barley, lima beans, soy sauce, Worcestershire sauce, broth, sugar, salt and pepper

6. Place the herb sprigs on top, cover and seal the IP and set to high pressure for 15 minutes, then let the pressure release naturally.

7. Gradually mix the liquid drained from the mushrooms into the flour until it is lump-free and the consistency of cream. (If there isn’t enough liquid from the mushrooms, add a little water.)

8. After the pressure is released, turn off the Instant Pot and discard the herb sprigs

9. Turn the Instant Pot to sauté and pour in the flour mixture, stirring quickly. Stir the mushrooms back in and let simmer for a couple of minutes to let the gravy thicken.

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