well-trimmed lean boneless beef top sirloin, cut into 3/4″ cubes
onions, halved and thinly sliced
cloves garlic, minced
dried thyme, crumbled
cremini mushrooms, sliced
ribs celery, thinly sliced
parsnip, halved lengthwise and sliced
no-salt-added tomato puree
low-sodium beef broth
- In 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.
- Add 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.
- Reduce the heat to medium low. Add the puree, water, broth, and bay leaf and simmer for 45 minutes.
- Stir in the barley and simmer for 45 minutes, or until the barley is soft. Discard the bay leaf before serving.
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