Beef and Barley Soup
From Eating Well. Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.
- * 1 lbs to 1.5 lbs sirloin steak, trimmed and cut into bite-size pieces
- * 1 teaspoon freshly ground pepper, divided
- * 3 tablespoons extra-virgin olive oil, divided
- * 2 medium onion, chopped
- * 2 large stalk celery, sliced
- * 2 large carrot, sliced
- * 4 tablespoons tomato paste
- * 2 tablespoon chopped fresh thyme
- * 1 1/3 cup quick-cooking barley
- * 8 cups reduced-sodium beef broth
- * 22 cup water
- * 1/2 teaspoon salt
- * 2-4 teaspoons red-wine vinegar
Preparation time 30mins
Cooking time 105mins
1. Sprinkle steak with 1/2 teaspoon pepper. Heat 1 tablespoon 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 tablespoons 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 1/2 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.