Hearty Beef and Barley Soup With Vegetables

• 3 tablespoons oil
• 2 lbs beef sirloin, cut into 1-inch cubes
• 3 -4 tablespoons butter
• 1 large onion, chopped
• 2 tablespoons chopped fresh garlic
• 2 -3 celery ribs, coarsley chopped
• 1 teaspoon crushed red pepper flakes (optional)
• 2 teaspoons dried thyme
• 1 large bay leaf
• 1 tablespoon tomato paste (heaping tablespoon)
• 1 small turnip, peeled and chopped
• 2 cups cauliflower florets
• 3 potatoes, peeled and chopped into small cubes
• 5 cups beef broth
• 2 (10 ounce) canned consomme, undiluted
• 3 cups chicken broth
• 1 cup pearl barley (rinsed under cold water)

1. Heat the oil in a large pot or Dutch oven until hot.
2. Brown the beef on all sides; remove to a bowl.
3. To the same pot melt the butter, then add in onions, garlic, celery, dried thyme, bay leaf and red pepper flakes (if using) saute for 5 minutes.
4. Add in the tomato paste and stir with a wooden spoon for 1 minute.
5. Add in the beef broth, 2 cans undiluted consomme soup, chicken stock, turnips, cauliflower, potatoes, barley and the browned beef; bring to a boil and simmer for about 40, stirring occasionally or until barley and veggies are tender.
6. Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

oil, beef sirloin, butter, onion, fresh garlic, celery, red pepper, thyme, bay leaf, tomato paste, cauliflower florets, potatoes, beef broth, chicken broth, pearl barley

Taken from www.food.com/recipe/hearty-beef-and-barley-soup-with-vegetables-146761 (may not work)