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.
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