Beef Barley Soup with Roasted Vegetables Recipe
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Servings: 8 servings (3 quarts).
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
