Categories: Beef, Main Dish, Soup

Ingredients

• 3 tablespoons oil
• 2 lbs beef sirloin , cut into 1-inch cubes
• 3 -4 tablespoons butter
• 1 large onion , chopped
• 2 tablespoons chopped fresh garlic
• 2 -3 celery ribs , coarsley chopped
• 1 teaspoon crushed red pepper flakes (optional)
• 2 teaspoons dried thyme
• 1 large bay leaf
• 1 tablespoon tomato paste (heaping tablespoon)
• 1 small turnip , peeled and chopped
• 2 cups cauliflower florets
• 3 potatoes , peeled and chopped into small cubes
• 5 cups beef broth
• 2 (10 ounce) canned consomme , undiluted
• 3 cups chicken broth
• 1 cup pearl barley (rinsed under cold water)

Directions

1. Heat the oil in a large pot or Dutch oven until hot.

2. Brown the beef on all sides; remove to a bowl.

3. To the same pot melt the butter, then add in onions, garlic, celery, dried thyme, bay leaf and red pepper flakes (if using) saute for 5 minutes.

4. Add in the tomato paste and stir with a wooden spoon for 1 minute.

5. Add in the beef broth, 2 cans undiluted consomme soup, chicken stock, turnips, cauliflower, potatoes, barley and the browned beef; bring to a boil and simmer for about 40, stirring occasionally or until barley and veggies are tender.

6. Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

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