Sirloin and Barley Soup

I made this tonight and it was DELICIOUS!! I am a person that LOVES cooked carrots, so I was heavy handed with them, but whenever you see an ingredient that you want more or less of, by all means, do so.

Ingredients:

2-3 tablespoons of olive oil, divided
2 tablespoons butter, divided
1 pound of sirloin steak, trimmed and cut into small chunks
6 carrots, peeled and medium sliced
2 ribs of celery, trimmed and sliced
3 parsnips, peeled and thinly sliced
1 medium onion, diced
1 box (32 oz.) beef broth/stock
2 1/2 cups water
1/2 teaspoon herbs de provence
1/2 teaspoon italian seasoning
1 1/2 cups quick cook barley
1/2 teaspoon celery salt, divided
1 teaspoon garlic salt, divided
1/2-1 teaspoon salt, divided
1/2-1 teaspoon pepper, divided

This is how to make it:

1. Sprinkle meat with some salt, pepper, garlic salt, and celery salt. Heat some olive oil and 1 tablespoon butter in pan with high sides and that has a lid over medium high heat. Add steak and brown for a minute on each side. Add 1/2 cup water and 1/2 cup beef broth to pan cover with lid and simmer on low for about 20 minutes.

2. Heat remaining oil and butter in a pot over medium high heat. Add carrot, onion, celery, parsnips, and a sprinkle of salt. Cook, stirring occasionally, about 5 minutes. Add remaining broth, 2 cups of water, and seasonings (herbs de provence, italian seasoning, garlic salt, celery salt, salt, and pepper). Bring to a boil, if the pot looks like it could use more water, add some.

3. Add barley and reduce heat to medium. Cook for 10-12 minutes or as package instructions suggest. Add the steak with the liquid contents from its pan to the soup. Cook about 2 minutes more, let soup rest for a couple of minutes and serve. ENJOY!