Quick Beef & Barley Soup

13 ingredients
6 steps

Ingredients

  • 8 ounces sirloin steaks, cut into bite-size pieces
  • 1/2 teaspoon black pepper, divided
  • 4 teaspoons extra virgin olive oil, divided
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 large carrot, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 3/4 cup quick-cooking barley
  • 4 cups reduced-sodium beef broth
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 -2 teaspoon red wine vinegar

Directions

  1. 1
    Sprinkle steak with 1/4t. pepper. Heat 2t oil in a dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides. Transfer to a bowl.
  2. 2
    Add the remaining 2t oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes.
  3. 3
    Add carrot and cook, stirring, for 2 minutes more.
  4. 4
    Add the tomato paste, and thyme and cook, stirring, until the vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.
  5. 5
    Add barley, broth, water, salt and the remaining 1/4t pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes more.
  6. 6
    Return the beef and any accumulated juice to the pot and heat through, 1-2 minutes. Remove from the heat; stir in vinegar to taste.

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