Trying to eat better means expanding the grains that are used. I have always absolutely loved barley. This soup is amazingly delicious. It is super quick and is cooked all in one pot – who doesn’t love an easy dinner clean up? Give this soup a shot – especially if you’re experiencing temperatures that are less than your age. It’s 16 degrees here this morning – thank goodness I have my soup packed and ready to go.
8 ounces sirloin steak, trimmed and cut into bite-size pieces
1/2 teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1-2 teaspoons red-wine vinegar
Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.