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- 1 tbsp. olive oil
- 1 lb. well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes
- 2 onions, halved and thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp. dried thyme, crumbled
- 8 oz. cremini mushrooms, sliced
- 2 ribs celery, thinly sliced
- 3 carrots, sliced
- 1 parsnip, halved lengthwise and sliced
- 1/4 c. no-salt-added tomato puree
- 3 c. water
- 3 1/2 c. low-sodium beef broth
- 1 bay leaf
- 1/2 c. pearl barley
Directions
-
- Step 1In a Dutch oven or a large, heavy saucepan, heat the oil over medium heat. Lightly brown the beef for 3 minutes, or until the liquid evaporates.
- Step 2Add the onions and garlic and cook for 3 minutes, or until the onions soften. Add the thyme and cook for 1 minute. Add the mushrooms and cook for 3 minutes, or until the mushrooms begin to soften. Add the celery, carrots, and parsnip and stir for 2 minutes.
- Step 3Reduce the heat to medium low. Add the puree, water, broth, and bay leaf and simmer for 45 minutes.
- Step 4Stir in the barley and simmer for 45 minutes, or until the barley is soft. Discard the bay leaf before serving.
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below
Advertisement – Continue Reading Below1 tbsp. olive oil1 lb. well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes2 onions, halved and thinly sliced3 cloves garlic, minced1/2 tsp. dried thyme, crumbled8 oz. cremini mushrooms, sliced2 ribs celery, thinly sliced3 carrots, sliced1 parsnip, halved lengthwise and sliced1/4 c. no-salt-added tomato puree3 c. water3 1/2 c. low-sodium…
Ingredients:
- 1 tbsp olive oil
- 1 lb lean boneless beef round steak, cut into 1″ cubes
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 3 ribs celery, chopped
- 1 onion, chopped
- 1 zucchini, shredded
- 3/4 cup barley
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 quarts (64 oz) reduced-sodium beef broth
- 1 can (10.75 oz) low-sodium tomato soup
