Quick Beef & Barley Soup - cooking recipe

Ingredients

8 ounces sirloin steaks, cut into bite-size pieces
1/2 teaspoon black pepper, divided
4 teaspoons extra virgin olive oil, divided
1 medium onion, chopped
1 stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon fresh thyme, chopped
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1 -2 teaspoon red wine vinegar

Preparation

Sprinkle steak with 1/4t. pepper. Heat 2t oil in a dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides. Transfer to a bowl.
Add the remaining 2t 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 the tomato paste, and thyme and cook, stirring, until the vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.
Add barley, broth, water, salt and the remaining 1/4t pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes more.
Return the beef and any accumulated juice to the pot and heat through, 1-2 minutes. Remove from the heat; stir in vinegar to taste.