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. ---------------------------------------------------------------------------
Nutrition
Ingredients
