Beef and Barley Soup
Servings: 4
Ingredients
- 1-1 1/2 lb. flank steak thinly sliced crosswise and cut into bite-size pieces
- black pepper
- 4 teaspoons extra-virgin olive oil divided
- 1 onion chopped
- 1 stalk celery sliced
- 2 carrots sliced
- 16 ounces cremini mushrooms sliced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 3/4 cup quick-cooking barley
- 6 cups reduced-sodium beef broth
- 1-2 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
- Salt & black pepper to taste
Instructions
- Season steak generously with black pepper. Heat 2 teaspoons oil in a Dutch oven over medium high heat. Add the steak in 2 separate batches and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl with drippings.
- Add the remaining 2 teaspoons oil, onion, celery, carrots, mushrooms and garlic to the pot and cook, stirring, until beginning to soften, about 2- 4 minutes. Add the tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1-2 minutes.
- Add the broth, and bring to a boil. Add barley & steak with any drippings and reduce the heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Remove from the heat; stir in parsley & balsamic vinegar. Taste to see if more salt and pepper are needed. Serve. When reheating leftovers, add more broth if necessary.
Notes
Recipe By: Sherry Moman
Serving Size: 4
Serving Size: 4
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