1 lb. beef London broil or flank steak
1 cup barley, pearled (If you use hulled barley add 10 minutes to cooking time)
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
6 cups beef broth or stock (Homemade or purchased low sodium)
3 cups canned tomatoes, diced
1 tsp. garlic powder
1 tsp. salt (no salt if you use regular both)
1 tsp. black ground pepper
1/2 tsp. liquid smoke (optional)
1 tbsp. fresh herbs (see note)
2 tsp vegetable oil

Fresh Herbs:

minced sage
thyme
marjoram
parsley

Note: Use any mixture of herbs to make a tablespoon. Should use a least 2 of the 4.

Set the instant-pot to sauté and once it is hot add the oil to the pot and sauté the beef in small batches until beef is browned. If you don't have an instant pot sauté the beef in a skillet. Remove the beef from the pot and add the onions and celery, sauté until the browned bits on the bottom of the pot are loosened and the onions are translucent.

Add the rest of the ingredients including the broth, seasonings, and tomatoes. Stir to mix. Put the lid on instant-pot and set instant-pot to pressure cook on high pressure for 30 minutes. Slow-release the steam for 14 minutes and then can finish releasing any pressure by rapid release.

Slow Cooker: Add all the ingredients to the slow cooker and cook on high for 6 to 8 hours or until the barley and beef are soft. If the soup is too thick add extra broth.

Submitted by: Doctor Jo