Beef Barley Soup with Roasted Vegetables
You will need:
1lb beef, like sirloin, cut into bite sized cubes
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
6 tbsps olive oil
1 large Portobello mushroom, stem removed and chopped fine
1 medium onion, chopped fine
1 fennel bulb, chopped fine
1 large baking potato, peeled and cubed
2 medium carrots, chopped fine
2 cups butternut squash, peel and cubed
2/3 cup barley
1 large garlic clove, minced
2 tsps fresh thyme, chopped
8 cups beef broth
2 cups water
1/4 cup parsley, minced
A few dashes fresh grated nutmeg
Preheat oven to 425F. Grease a baking tray with olive oil, then toss the potato, butternut squash, and carrot with 2 tbsps olive oil. Roast for 20 to 25 minutes, stirring at least twice, until tender.
In a bowl, toss the beef cubes in flour seasoned with salt and pepper to coat.
In a large pot, heat 2 tbsps olive oil over medium heat, brown the beef all over then remove to a bowl.
Heat another 2 tbsps of olive oil in the pan, then sauté the mushroom, onion, and fennel until slightly tender, then add the garlic and cook one minute more.
Add the stock and water, stirring to deglaze the pot and loosen the stuck on bits from the bottom. Return the beef to the pot along with the barley and bring to a boil, then reduce heat, cover and simmer for one hour.
Now add the thyme, roasted veg and nutmeg to the pot and simmer 10 more minutes before topping with the minced parsley, taste to adjust seasoning and serve.
