1 1/2 - 2 lbs beef stew meat, cut into about 1" pieces
2-3 Tbsp olive oil
1/2 c flour
1/2 tsp + 1 tsp salt
1/2 tsp pepper
1 c dry red wine
1 Tbsp tomato paste
1 1/2 Tbsp Worcestershire sauce
1 yellow onion, diced
2 large stalks celery, sliced
2 large carrots, sliced
6 fresh shiitake mushrooms, sliced
6 cloves garlic, minced
1 c barley
4 c beef bone broth
1/2 c water
1 1/2 tsp fresh thyme, chopped
2 bay leaves
Whisk the flour, 1/2 tsp salt, and 1/2 tsp pepper in a large dish.
Whisk the wine, tomato paste, and Worcestershire sauce in a bowl.
Preheat 1 Tbsp oil in the Ninja Foodi on high sauté mode.
Roll the meat in the flour mixture, shaking off the excess flour, and sauté until nicely browned, and remove from the heat.
Immediately pour in the wine sauce and use a wooden spoon to scrape up any flour mixture and mix it into the sauce. Let it simmer for a few minutes and remove from the heat.
Quickly pour in 1-2 Tbsp of oil and add the onion, celery, carrots, mushrooms, and garlic, and sauté a few minutes until the vegetables start to soften, stirring to pick up any remaining sauce and flour mixture left in the pan.
Turn off the sauté function on the Ninja Foodi.
Place the barley in a bowl and rinse with water until it stops being cloudy, and drain.
Add the meat, sauce, barley, broth, water, thyme, and bay leaves to the vegetables in the pot and stir.
Pressure cook on high for 30 minutes, finishing with a quick release.
Stir, remove the bay leaves, and add salt to taste. I used about 1 tsp.