Beef and Barley Stew with Roasted Vegetables

By McLean

Roasting the vegetables before adding them to the soup gives them a major floor boost.

Ingredients

• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 1/2 lbs. boneless beef chuck roast, tried of excess fat and cut into 1-inch pieces
• 1/4 cup olive oil
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme, crushed
• 1 can beef broth
• 2 cups water
• 1 cup dry red wine
• 4 medium red or yellow potatoes, cut into 1-inch chucks
• 4 medium carrots, peeled and cut into 1-inch chucks
• 1/2 cup regular barley
• 2 tablespoons snipped fresh parsley (optional)

Details

Servings 6
Preparation time 45mins
Cooking time 95mins

Preparation

Step 1

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.

Add onion, garlic, and thyme to Dutch oven Cook and stir for 3 minutes. Add the broth, stirring to scrape up any browned bits from the bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.

Meanwhile, preheat oven to 375. In a shallow roasting pan combine potatoes and carrots. Drizzle with remaining 2 tablespoons olive oil sprinkle with the remaining 1/4 teaspoon salt and pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.

Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables.

If desired, stir in fresh parsley.