½ tsp freshly ground pepper, divided
4 tsp extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 Tbsp tomato paste
1 Tbsp chopped fresh thyme
¾ cup quick-cooking barley
4 cup reduced-sodium beef broth
1 cup water
¼ tsp salt
2 tsp red wine vinegar
1. Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
2. Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
3. Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 250
- Calories from fat 72
- Total Fat 8gm 12%
- Sodium 701mg 29%
- Total Carbohydrates 29gm 10%
- Fiber 5gm 20%
- Protein 17gm
- Cholesterol 26mg 9%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.