Ingredients

• 8 ounces sirloin steak, trimmed and cut into bite-size pieces

• ½ teaspoon freshly ground pepper, divided

• 4 teaspoons extra-virgin olive oil, divided

• 1 medium onion, chopped

• 1 large stalk celery, sliced

• 1 large carrot, sliced

• 2 tablespoons tomato paste

• 1 tablespoon chopped fresh thyme

• ¾ cup quick-cooking barley

• 4 cups reduced-sodium beef broth

• 1 cup water

• ¼ teaspoon salt

• 1-2 teaspoons red-wine vinegar