Quick Beef & Barley Soup
Recipe GLPR30cf42f9bbecb4
A hearty and satisfying beef and barley soup that comes together in just 40 minutes. Tender sirloin steak is seared and combined with quick-cooking barley, vegetables, and a rich beef broth infused with fresh thyme. This comforting one-pot meal is naturally dairy-free and packed with fiber.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 ounces sirloin steak, trimmed and cut into bite-size pieces
½ teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
¾ cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
¼ teaspoon salt
1-2 teaspoons red-wine vinegar
Directions
Season the beef pieces with ¼ teaspoon of the ground pepper. Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add the beef and sear for 3-4 minutes, stirring occasionally, until lightly browned on all sides. Transfer the beef to a plate.
Add the remaining 2 teaspoons of olive oil to the pot. Stir in the chopped onion, sliced celery, and sliced carrot. Cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften.
Add the tomato paste to the vegetables and stir well to coat. Cook for 1 minute to deepen the flavor.
Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits. Return the beef to the pot and bring to a simmer.
Stir in the quick-cooking barley, fresh thyme, salt, and remaining ¼ teaspoon of pepper. Bring to a boil, then reduce the heat and simmer uncovered for 15-18 minutes, stirring occasionally, until the barley is tender and the beef is cooked through to an internal temperature of 145°F.
Remove from heat and stir in the red-wine vinegar to taste. Adjust seasonings as needed and serve hot.
