Beef and Barley Soup

Serves 4
From Eating Well

*8 oz. sirloin steak, trimmed and cut into bite-size pieces
*pepper
*olive oil
*1 small onion, chopped
*1 stalk celery, sliced
*1 large carrot, sliced
*2 tbsp tomato paste
*1 tbsp fresh thyme, chopped
*3/4 cup barley
*4 cups beef broth
*1 cup water
*salt
*2 tsp red wine vinegar

Bring 2 1/2 cups water to a boil. Add barley, reduce heat to low and cover. Cook for 30 minutes.

Sprinkle steak with pepper. Heat oil in a Dutch oven over medium heat. Add steak and cook, stirring often, until browned on all sides. Transfer to a bowl. Add a bit more oil the the Dutch oven and add onion and celery, cooking until they begin to soften. Add carrot and cook for 2 minutes more. Add tomato paste and thyme and cook, stirring until vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.

Add barley, broth, water, salt and pepper; bring to a simmer. Cook 5-10 minutes, until barley is completely tender. Return beef and any accumulated juices to the pot and heat through. Remove from heat and stir in vinegar.