Bison and Barley Soup

Serves: 4

• 8 ounces bison sirloin, cut in small pieces
• Salt and pepper, plus more to taste
• 2 teaspoons olive oil
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 medium onion, finely diced
• 2 tablespoons tomato paste
• 1 dried bay leaf
• 1/2 teaspoon dried thyme
• 2/3 cup quick-cooking barley
• 1 cup water
• 4 cups beef broth
• 1/2 teaspoon red wine vinegar

1. Sprinkle bison sirloin with salt and pepper. Heat oil in a pot over medium-high heat and add bison, stirring often, until browned on all sides.
2. Reduce heat to medium. Add carrot, celery and onion. Cook, stirring, until vegetables begin to soften, about 2 minutes.
3. Add tomato paste, bay leaf and thyme. Continue stirring until vegetables are coated with tomato paste and start to brown, about 1 to 2 minutes.
4. Add barley, water and broth and bring to a simmer. Reduce heat to medium-low and cook until barley is tender, about 25 minutes.
5. Remove from heat, Remove bay leaf and stir in red wine vinegar. Season to taste with salt and pepper.