Quick Beef & Barley Soup

• 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

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.

sirloin, black pepper, extra virgin olive oil, onion, celery, carrot, tomato paste, fresh thyme, quickcooking barley, beef broth, water, salt, red wine vinegar

Taken from www.food.com/recipe/quick-beef-barley-soup-446298 (may not work)