Brown the meat in a little oil and add the onions and garlic and fry until soft. Poor over red wine until it sizzles and add the Worcestershire sauce.

Add meat, onions and garlic and sauce to the pressure cooker. Just cover with water, place lid and set to the meat setting (2 on my pressure cooker) and cook under pressure for 15 - 20 minutes until very tender.

Let the steam out of the pressure cooker and add barley and stock and replace lid and set to vegetable setting (1 on mine) and cook for about 15 minutes until barley is al dente.

After letting the steam out add the vegetables with a little more stock if necessary and replace lid and cook under pressure for a further 5 minutes.

After vegetables are cooked, remove lid and cook uncovered for 15 - 20 minutes to thicken sauces and meld the flavours.

Serve with your favourite vegetables.