Name: Beef and Barley Soup
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

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Beef and Barley Soup

Course: Main Course, Soup

Keyword: soup

Servings:

Author: Sherry Moman

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.