Beef Barley Soup with Roasted Vegetables

Photo by Amanda T.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

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

Directions

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. 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. 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. 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.

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