Quick Beef and Barley Soup

Talk about "warming"!
(makes 4 1&1/2 cup servings)

8 oz. sirloin steak, trimmed and cut into bite-size pieces
1/2 t. freshly ground pepper, divided
4 t. EVOO, divided
1 med. sweet* onion, chopped
1 large celery stalk, sliced
1 large organic* carrot, sliced (I have found them to be much sweeter*)
2 T. tomato paste (I buy the tube of this, and keep it in the fridge*)
1 T. chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 t. kosher* salt
1-2 t. red wine vinegar

Sprinkle steak with 1/4 t. pepper. Heat 2 t. oil in a Dutch oven over med. heat. Add the steak and cook, stirring often, until browned on all sides, about 2 mins. Transfer to a bowl. Add the remaining 2 t. oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 mins. Add carrot and cook, stirring, for 2 mins. more. Add tomato paste and thyme and cook, stirring, until the veggies are coated with the paste and are beginning to brown, 1-2 mins. Add barley, broth, water, salt and the remaining pepper; bring to a simmer. Reduce heat to retain a simmer; cook until the barley is tender, about 15 mins. Return the beef and any accumulated juice to the pot and heat through, 1-2 mins. Remove from the heat; stir in the vinegar to taste. Serve with a wedge salad and warm rolls with soft butter.

"Build up your weaknesses until they become your strengths." ~ Knute Rockne

Have FUN and Happy Friday!!!

Love,

MM