Beef Barley Soup with Roasted Vegetables

Name: Beef Barley Soup with Roasted Vegetables
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 large baking potato, peeled and cubed; 454 grams beef stew meat (3/4-inch cubes); 2 liters beef stock; 473 milliliters cubed peeled butternut squash; 2 larges carrots, cut into 1/2-inch slices; 1 fennel bulb, chopped; 59 milliliters all-purpose flour; 59 milliliters minced fresh parsley; 2 teaspoons minced fresh thyme; 1 garlic clove, minced; 1 Dash ground nutmeg; 5 Tbsps olive oil, divided; 1 medium onion, chopped; 1 teaspoons pepper; 1 large portobello mushroom, stem removed, chopped; 158 milliliters quick-cooking barley; 1 teaspoon salt; 473 milliliters water

Beef Barley Soup with Roasted Vegetables might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 24g of protein, 14g of fat, and a total of 349 calories. This recipe serves 8. A mixture of salt, parsley, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is a good option if you're following a dairy free diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beef

Cooking Oil

Equipment you will use

Dutch Oven

Bowl

Add beef; brown evenly.

Ingredients you will need

Beef

Remove from the pan.

Equipment you will use

Frying Pan

In the same pan, heat 1 tablespoon oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer.

Ingredients you will need

Mushrooms

Fennel

Garlic

Onion

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.

Ingredients you will need

Stock

Water

Beef

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Carrot

Potato

Squash

Cooking Oil

Equipment you will use

Baking Pan

Bake at 425° for 20-25 minutes or until vegetables are almost tender, stirring twice.

Ingredients you will need

Vegetable

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Barley