Hearty Sirloin and Mushroom Barley Soup

1. Stock Prep

Begin by preparing your mushroom stems and quartering the caps. In a Dutch oven, heat 1 teaspoon of vegetable oil over medium-high until it shimmers. Sauté mushrooms and the large chopped onion, stirring frequently, until the onion caramelizes and a fond develops, roughly 8-12 minutes.

2. Brown Ground Beef

Crumble in the ground beef and cook, stirring to break it apart, until browned, about 3 minutes.

3. Add Tomato Paste and Wine

Integrate the tomato paste and cook until the aroma deepens, around 30 seconds. Deglaze with ¼ cup of red wine, scraping up the fond, and reduce until nearly dry, 1-2 minutes.

4. Create Stock

Pour in water and add the single chopped carrot and celery rib, soy sauce, salt, and 2 bay leaves. Boil, then simmer covered, skimming occasionally, until a rich stock forms, about 1½ hours.

5. Strain Stock

Strain the stock through a fine mesh, allowing it to settle for 5-10 minutes before skimming off fat.

6. Brown Steak Tips

Dry the steak tips, season with salt and pepper, and set aside. Prepare the remaining carrots and celery.

7. Sauté Mushrooms and Onion

In the same Dutch oven, heat 2 teaspoons of oil over medium-high. Brown half the steak tips until they develop a crust, 5-7 minutes, and set aside. Repeat with the remaining beef.

8. Cook Vegetables and Flour

Add 2 more teaspoons of oil and sauté the sliced cremini mushrooms and onion until tender, 7-10 minutes. Stir in minced garlic and thyme until fragrant, about 30 seconds. Sprinkle over the flour and cook for 1 minute.

9. Deglaze and Combine

Add the remaining ¼ cup wine, stirring to loosen any browned bits, and reduce for about 1 minute. Pour in the reserved beef stock, diced tomatoes, carrots, celery, barley, 2 bay leaves, and the browned beef with juices. Bring to a boil.

10. Simmer Soup

Cover, reduce to a simmer, and cook until the beef, barley, and vegetables are tender, 30-40 minutes.

11. Final Seasoning

Remove from heat, discard bay leaves, fold in minced parsley, and season with salt and pepper to taste. Serve piping hot.