MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Barley Soup w/Roasted Vegetables
Categories: Beef, Grains, Vegetables, Herbs, Mushrooms
Yield: 8 servings

1/4 c A-P flour
1 ts Salt
1/2 ts Pepper
1 lb Beef stew meat ib 3/4"
- cubes
5 tb Olive oil; divided
1 lg Portobello mushroom; stemmed
- chopped
1 md Onion; chopped
1 Fennel bulbl chopped
1 cl Garlic; minced
8 c Beef stock
2 c Water
2 c Diced, peeled, butternut
- squash
1 lg Baking potato; peeled,
- diced
2 lg Carrots; in 1/2" slices
2/3 c Quick-cooking barley
2 ts Minced fresh thyme
ds Ground nutmeg
1/4 c 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 until meat is
tender, 40-60 minutes.

Meanwhile, set oven @ 425ºF/218ºC. Place the squash,
potato and carrots on a greased 15x10x1-in. baking pan;
drizzle with remaining oil and toss to coat. Bake until
vegetables are almost tender, 20-25 minutes, stirring
twice, .

Add barley, thyme, nutmeg and roasted vegetables to
soup; return to a boil. Reduce heat; cover and simmer
until barley is tender, about 10-12 minutes longer.
Sprinkle with parsley.

Gayla Scott, West Jefferson, North Carolina

Makes 8 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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