Stuff You Need
- ~3 tbsp EVOO or similar, divided
- ~1.5 lb top sirloin cut into 1/2-1″ inch pieces (bite-sized)
- Salt and pepper
- 1.5 cup frozen mixed veggies
- 1 large vidalia onion, chopped fine
- 3 celery stalks, ends removed
- 1.5 tsp dried thyme
- 1.5 tsp dehydrated garlic
- 2 medium-sized russet potatoes, peeled and cut into 1/2 inch pieces
- 2 tsp tomato paste
- 8 cups beef broth (2 boxes)
- 8 cups chicken broth (2 boxes)
- 1 cup pearl barley
- 3 tsp low sodium soy sauce
Prep Steak then Sear
Inspect the meat and remove any silver-skin or any gristle that may run through the meat.
Top sirloin can tend to have a gristle line – this will not render and will be very chewy.
Any fat that feels “hard” in the fingers should be removed too.
Once this is removed, take the steak and cube it up into 1/2″-1″ pieces; Season with salt and pepper.
To a large pot add 1 tbsp of EVOO or similar.
Once the oil starts to shimmer, add your steak and allow to sear on this side for ~3-4 minutes.
Then shake and flip the pieces and sear for another ~3-4 minutes.
Take off the heat but use the same pot for the next steps.
Over a Medium Heat, Use the Same Pot
Add the other 2 tbsp of EVOO, add the following:
- 1.5 cup mixed frozen veggies (mine had corn, green beans, and carrots)
- 1 large Vidalia onion, chopped fine
- 3 small stalks of celery, sliced 1/2″
Season with ~1 tsp salt and a pinch of black pepper.
Stir these around so they scrape up the fond from the pot. These veggies will purge lots of water, so start with a higher heat and taper it lower as the water vaporizes.
Allow this to cook until the veggies have color (~10 minutes).
Once they have color, add to the pot:
- 1.5 tsp dried thyme
- 1.5 tsp dehydrated garlic
- 2 tsp tomato patse
Allow this to cook until fragrant, ~30-60 seconds.
Add 2 Boxes of Beef and Chicken Broth + 3 tsp Low Sodium Soy Sauce
Boxes = 4 cups so 8 cups of each total.
Add to the pot:
- Browned steak
- 1 cup pearl barley
You want to cook the pearl barley according to the package instructions OR just take a few pieces out to check for tenderness.
In most cases, pearl barley will take ~35 minutes to finish – if yours still doesn’t taste tender, keep cooking and check every 5 minutes until done.
My pearl barley says to rinse, then add to the pot and bring to a boil and reduce to a simmer then cover and cook for ~35 minutes, stirring occasionally.
When the Barley is Tender, Add the Potatoes and Cook Until Tender
I used 2 medium-sized russet potatoes, peeled and 1/2″ diced.
Take off the heat and allow to cool – the residual heat will cook the potatoes in ~10 minutes.
One-Pot Beef, Veggie, Barley Soup
Ingredients
Stuff You Need
- ~3 tbsp EVOO or similar divided
- ~1.5 lb top sirloin cut into 1/2-1" inch pieces
- Salt and pepper
- 1.5 cup frozen mixed veggies
- 1 large vidalia onion chopped fine
- 3 celery stalks ends removed
- 1.5 tsp dried thyme
- 1.5 tsp dehydrated garlic
- 2 medium russet potatoes peeled and cut into 1/2 inch pieces
- 2 tsp tomato paste
- 8 cups beef broth 2 boxes
- 8 cups chicken broth 2 boxes
- 1 cup pearl barley
- 3 tsp low sodium soy sauce
Instructions
- Take top sirloin, inspect for silver skin and remove. If the meat has a gristle line running through it, remove it. If the fat feels "hard" in the finger, remove it. Cut into bite-sized pieces; roughly 1/2"-1" – season with salt and pepper.~1.5 lb top sirloin, Salt and pepper
- Grab a large pot and add 1 tbsp of EVOO to the bottom. Heat the pot over a medium heat and add half the beef. Sear on 1 side for ~3-4 minutes, flip and repeat. Remove from heat and do the same for the other beef.
- Once all the beef is seared, put onto a plate for later.
- Add 2 tbsp EVOO to the same pot. Add the frozen veggies, sliced celery stalks and chopped onions. Use a wooden spoon to remove the fond from the bottom of the pot. All these veggies will release lots of water which will help to loosen the fond. Start with a high heat and then taper to a medium-high heat as the water vaporizes. Allow to cook until the veggies have color – this is ~10 minutes.1.5 cup frozen mixed veggies, 1 large vidalia onion, 3 celery stalks
- Once they have color, add dehydrated thyme, dehydrated garlic, and tomato paste. Cook for 30-60 seconds or until fragrant.1.5 tsp dried thyme, 1.5 tsp dehydrated garlic, 2 tsp tomato paste
- Add cooked beef back tot he pot and then add beef and chicken broth, soy sauce, and pearl barley.8 cups beef broth, 8 cups chicken broth, 1 cup pearl barley, 3 tsp low sodium soy sauce
- Follow the cooking instructions for YOUR pearl barley. My pearl barley says to rinse then bring to a boil, then reduce to a simmer and cover for ~35 minutes or until tender. All the pearl barely I've ever cooked has finished in ~35-45 minutes.
- Once the pearl barley is tender, take off the heat add your 1/2" diced russet potatoes. Allow to rest/stand for 10 minutes – this will allow the potatoes to get tender without going mushy. It will also allow the soup to set up and cool so you can actually eat it.
