Beef Barley Soup with Roasted Vegetables |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then I simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. Ingredients:
1/4 cup king arthur unbleached 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 |
Directions:
1. 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. 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 for 40-60 minutes or until meat is tender.
3. Meanwhile, place the squash, potato and carrots on a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with remaining oil and toss to coat. Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.
4. Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Sprinkle with parsley. Yield: 8 servings (3 quarts).
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