Beef Barley Soup with Roasted Vegetables

By Cheryl-4

Freeze It!
While this soup simmers on the stovetop, I roast the potatoe and carrots. Then I add them during the last minutes of cooking for perfect taste and texture.

Ingredients

• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 lb beef stew meat (3/4 in cubes)
• 5 Tbsp olive oil, divided
• 1 large portobello mushrooms, stem removed, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 16 cups beef stock
• 4 cups water
• 1 large baking potatoes peeled and cubed
• 2 large carrots, cut into 1/2 in slices
• 2/3 cup quick cooking barley
• 2 tsp minced fresh thyme
• 1/4 cup minced fresh parsley

Details

Servings 8
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. In a large freezer bag, mix the flour salt and pepper; drop in beef and toss to coat. In a Dutch oven heat 2 tbsp. Of oil over medium heat. Add beef; brown evenly. Remove from the pan

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

3. Meanwhile, place the potatoe and carrots on a greased baking pan; drizzle with the remaining oil and toss to coat. Bake at 425 degrees for 25 minute or until vegetables are almost tender, turning twice.

4 Add the barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover ad sire for 10 minutes or until the barley is tender. Sprinkle with parsley.