Ingredients:

  • 1 lb beef sirloin tips, cubed small
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 6 cups low-sodium beef broth
  • 3/4 cup pearl barley, rinsed
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed beef in a single layer and sear until a deep mahogany-colored crust develops on all sides (about 3-5 minutes). Remove the beef and set aside on a plate.
  2. In the same pot using the leftover beef drippings, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until onions are translucent and carrots begin to soften.
  3. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a shade darker and smells nutty.
  4. Return the seared beef to the pot. Pour in the beef broth and stir in the Worcestershire sauce, thyme, and bay leaf.
  5. Add the rinsed pearl barley. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes, or until the barley is tender and the broth has thickened.
  6. Remove the bay leaf and season with salt and black pepper to taste.