Welcome to Stonehaven Bison Ranch….where the buffalo roam.
About the Recipe
Quick-cooking barley and bison sirloin help get soup on the table quickly. Need more? It doubles easily. If the soup gets too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread.
4 servings, about 1 1/2 cups each | Active time: 40 minutes | Total Time: 40 minutes
- 8 oz bison sirloin, trimmed and cut into bite-sized pieces
- 1/2 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 chipped, fresh thyme
- 3/4 cup quick-cooking barley
- 4 cups bison or reduced-sodium beef broth
- 1 cup water
- 1/4 teaspoon salt
- 1-2 teaspoons red-wine vinegar
- Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
- To the Dutch oven, add the remaining 2 teaspoons oil, onion and celery, and cook, stirring, until vegetables begin to soften, about 2 minutes. Add carrot and cook, stirring for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
- Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the bison and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.
Boil bison soup bones and use the meat in place of sirloin and the broth in the recipe.