SERVES 4 to 6
TOTAL TIME: 45 minutes
Look for whole steak tips (sometimes labeled flap meat) rather than those that have been cut into small pieces for stir-fries. Be careful not to overcook the beef in step 3 or it will taste dry.
|
3 |
carrots, peeled and cut into ¼-inch pieces |
|
1 |
onion, chopped fine |
|
¼ |
cup olive oil |
|
1 |
tablespoon minced fresh thyme or 1 teaspoon dried |
|
¼ |
ounce dried porcini mushrooms, rinsed and minced |
|
2 |
garlic cloves, minced |
|
2 |
teaspoons tomato paste |
|
3 |
cups beef broth |
|
3 |
cups low-sodium chicken broth |
|
⅔ |
cup quick cooking barley |
|
2 |
teaspoons soy sauce |
|
1½ |
pounds sirloin steak tips, trimmed and cut into ½-inch pieces |
|
Salt and pepper |
1. Combine carrots, onion, and 2 tablespoons oil in Dutch oven and cook over medium-high heat until vegetables are softened and lightly browned, about 8 minutes. Stir in thyme, porcini, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in beef broth, chicken broth, barley, and soy sauce, scraping up any browned bits, and simmer until barley is tender, about 15 minutes.
2. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Pat beef dry with paper towels and season with salt and pepper. Brown half of beef on all sides, about 8 minutes; transfer to bowl. Repeat with remaining 1 tablespoon oil and remaining beef; transfer to bowl.
3. Stir browned beef, along with any accumulated juices, into soup and cook until heated through, about 1 minute. Season with salt and pepper to taste and serve.
VARIATION
QUICK BEEF AND BARLEY SOUP WITH MUSHROOMS
Increase porcini mushrooms to ½ ounce and add 8 ounces cremini mushrooms, trimmed and sliced thin, to pot with carrots and onion.