Beef And Barley Soup: Heavenly, Healthy, And Hearty

• 3/4 lb beef sirloin or 3/4 lb round steak
• salt and pepper
• 1 1/4 tablespoons butter
• 4 1/2 cups beef broth
• 1 cup irish beer
• 1/4 cup barley, rinsed and drained
• 1 large tomatoes, diced
• 1 large carrot, peeled and cut into bite-sized cubes
• 1 turnip, peeled and cut into bite-sized cubes
• 1 potato, peeled and cut into bite-sized cubes
• 1 yellow onion, peeled and chopped
• 1 stalk celery & leaves, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme (rub between fingers to waken flavor)
• 1/4 teaspoon dried dill weed (rub between fingers to waken flavor)
• 1 pinch salt and pepper
• 1 bay leaf

1. Wash beef; pat dry with paper towels. Trim away any visible fat; season beef with salt and pepper (to taste). Cut into small bite-sized cubes.
2. Melt butter in a large, heavy-bottom saucepan. Transfer the beef to the hot butter and cook over medium heat until brown on all sides.
3. Add remaining ingredients to saucepan; bring to a boil. Reduce heat to simmer and continue cooking, covered, for 1 1/2 hours or until barley is tender and beef is fork-tender.
4. Remove the bay leaf and laddle into warmed soup bowls. Enjoy your soup as a meal complete unto itself or add a lightly-dressed fresh spinach salad and warm crusty french/italian bread.
5. COOK'S TIP: For a delicious twist on traditional beef and barley soup, when it's done simmering stir in 4 cups of fresh baby spinach. Let stand, covered, for 5 minutes.

beef sirloin, salt, butter, beef broth, irish beer, barley, tomatoes, carrot, cubes, potato, yellow onion, celery, worcestershire sauce, thyme, dill, salt, bay leaf

Taken from www.food.com/recipe/beef-and-barley-soup-heavenly-healthy-and-hearty-358637 (may not work)