This meaty, rich soup lets the star ingredients beef and barley shine through. Beef and barley soup usually takes some time to make; to speed things up we turned to sirloin steak tips, which are already tender and full of flavor. Browning the meat in the Dutch oven provided plenty of savory fond. Setting the beef aside while we built a flavorful base with sautéed aromatics, porcini, and tomato paste ensured that the meat stayed tender and didn’t overcook. Since beef broth can add a tinny flavor, we mixed it with an equal amount of chicken broth and added some soy sauce to boost savory depth. Letting the barley cook through in our enhanced broth infused the grains with flavor. Sirloin steak tips, also known as flap meat, are sold as whole steaks, strips, and cubes; we prefer to buy whole steaks for this dish.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1½ pounds sirloin steak tips, trimmed and cut into ½-inch pieces
- Salt and pepper
- 3 carrots, peeled and cut into ¼-inch pieces
- 1 onion, chopped fine
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- ¼ ounce dried porcini mushrooms, rinsed and minced
- 2 garlic cloves, minced
- 2 teaspoons tomato paste
- 3 cups beef broth
- 3 cups chicken broth
- ⅔ cup quick-cooking barley
- 2 teaspoons soy sauce
- Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Pat beef dry with paper towels and season with salt and pepper. Brown half of beef on all sides, about 8 minutes; transfer to bowl. Repeat with remaining beef; transfer to bowl.
- Add carrots, onion, and remaining 2 tablespoons oil to fat left in pot and cook over medium heat until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in thyme, mushrooms, garlic, and tomato paste and cook until fragrant, about 30 seconds. Stir in beef broth, chicken broth, barley, and soy sauce, scraping up any browned bits. Bring to simmer and cook until barley is tender, about 15 minutes.
- Stir in beef and any accumulated juices and let heat through, about 1 minute. Season with salt and pepper to taste. Serve.
