Quick Beef & Barley Soup

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

• Ready In: 45 mins
• Serves: 4

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.