Beef and Barley Soup recipe | PCC Community Markets

Ingredients

• 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)