In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

When meat is browned, add veggies and sauté for an additional 5 minutes

Add spices, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine.

Turn the pot on high and bring the soup to a boil. Once boiling, reduce heat and cook on medium heat for 20-25 minutes until.

Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Turn instant pot on sauté setting. Heat olive oil. Sauté stew meat until slightly brown, approximately 10 minutes

When meat is browned, add spices, veggies, tomato paste, broth, barley and parmesan cheese rind to the pot (all uncooked). Stir to combine

Set pot to sealing, pressure cook for 10 minutes. Allow the pot to natural release for 15 minutes. After it's done, quick release remaining pressure.

Remove bay leaves + parmesan cheese rind. Stir + enjoy!

Optional, but recommended: In a pot, heat olive oil. Sauté meat until slightly brown, approximately 10 minutes.

Add browned meat and all remaining ingredients into the slow cooker. Stir until combined and cook on low for 6-8 hours, or high for 4-6 hours.

Remove bay leaves + parmesan cheese rind. Stir + enjoy!