- 4
Ingredients
- 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
Preparation
Step 1
4 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
*
Preparation
1. 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.
2. 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.
3. 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.
Nutrition
Per serving : 250 Calories; 8 g Fat; 2 g Sat; 5 g Mono; 26 mg Cholesterol; 29 g Carbohydrates; 17 g Protein; 5 g Fiber; 701 mg Sodium; 573 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat
Tips & Notes
* Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.