Name: Beef Barley Soup with Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1/4 cup all-purpose flour -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1 pound beef stew meat (3/4-inch cubes) -; 5 tablespoons olive oil, divided -; 1 large portobello mushroom, stem removed, chopped -; 1 medium onion, chopped -; 1 fennel bulb, chopped -; 1 garlic clove, minced -; 8 cups beef stock -; 2 cups water -; 2 cups cubed peeled butternut squash -; 1 large baking potato, peeled and cubed -; 2 large carrots, cut into 1/2-inch slices -; 2/3 cup quick-cooking barley -; 2 teaspoons minced fresh thyme -; Dash ground nutmeg -; 1/4 cup minced fresh parsley -

Beef Barley Soup with Roasted Vegetables

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Beef Barley Soup with Roasted Vegetables

1. 1/4 cup all-purpose flour -

2. 1 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 1 pound beef stew meat (3/4-inch cubes) -

5. 5 tablespoons olive oil, divided -

6. 1 large portobello mushroom, stem removed, chopped -

7. 1 medium onion, chopped -

8. 1 fennel bulb, chopped -

9. 1 garlic clove, minced -

10. 8 cups beef stock -

11. 2 cups water -

12. 2 cups cubed peeled butternut squash -

13. 1 large baking potato, peeled and cubed -

14. 2 large carrots, cut into 1/2-inch slices -

15. 2/3 cup quick-cooking barley -

16. 2 teaspoons minced fresh thyme -

17. Dash ground nutmeg -

18. 1/4 cup minced fresh parsley -

How to cook deliciously - Beef Barley Soup with Roasted Vegetables

1. Stage

In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan.

2. Stage

In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes.

3. Stage

Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, .

4. Stage

Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley.