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“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”

Ingredients Nutrition


  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.

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