Quick Beef & Barley Soup

8 ounces sirloin steak, trimmed and cut into bite-size pieces
1/2 teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1-2 teaspoons red-wine vinegar

PREPARATION

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.

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.

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.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.