- 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
- 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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 8 servings (3 quarts).
Reviews for Beef Barley Soup with Roasted Vegetables
"My whole family loves this recipe. I usually skip the fennel bulb and add more of the veggies. I also double up on the spices. This recipe makes great leftovers and freezes well."
"Delicious.. and I took he left overs and added 1 can diced tomatoes n half a can of tomato paste to switch it up . delicious every time !"
"This was good but not great. I thought it was a little bland and boring and probably won't make it again. It IS a great way to get in some healthy vegetables. My kids ate it only under duress."
"I rarely follow a recipe precisely but this one I did. My husband and daughter think vegetables are the enemy, especially squash. They loved this soup! It had great flavor and texture. Often, I think veges get a bad name because they are overcooked and mushy. This was great! Next time I think I'll add some turnip too. Thanks for a great recipe and a new direction for soup veges."
"My 5 year old hates veggies and he even loved this recipe. He ate it all. Most delicious!"