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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Eating Well Magazine Jan/Feb 2011. This is delicious and much quicker than most I've made. Since we don't eat beef, I made this with pork and vegetable broth 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 |
Directions:
1. 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.
2. Add the remaining 2t oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes.
3. Add carrot and cook, stirring, for 2 minutes more.
4. 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.
5. 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.
6. 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.
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