- 2 tablespoons high-heat oil, divided
- 2 pounds sirloin tip, cut into 1/2-inch pieces
- 1 onion, chopped
- 3 carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 cup pearled barley, rinsed
- 6 to 8 cups beef stock, as needed
- Salt and pepper, to taste
- Splash of sherry vinegar (optional)
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Working in batches and adding more oil as needed, sear sirloin pieces until brown, about 5 minutes. Remove with a slotted spoon and set aside.
Reduce heat to medium and add onions. Cook until onions are soft, about 5 minutes. Add carrots, celery, garlic, thyme and oregano; cook until fragrant, 2 to 4 minutes. Add 1/2 cup beef stock and scrape the bottom of the pot to loosen any brown bits. Stir in meat and barley. Add enough stock to cover ingredients by several inches.
Bring to a boil, reduce to a simmer and cook until barley is cooked and meat is tender, about 50 minutes. Skim the pot, as needed and stir occasionally. Season with salt and pepper; stir in vinegar, to taste.