Beef Barley Soup

INGREDIENTS:

1/4 cup of flour

1 teaspoon of salt

1 teaspoon of fresh ground black pepper

1/2 cup of red wine

2 pounds of stew beef cut into 1/4 inch pieces

5 tablespoons olive oil (divided)

1 large Portobello mushroom-chopped

1 medium onion chopped

1 fennel bulb-chopped

1 garlic clove-chopped

8 cups of beef stock

2 cups Butternut Squash-cubed

1 large Potato-peeled and cubed

2 large carrots-1/2 inch slices

2/3 cup quick cooking Barley

2 tablespoons

1 teaspoon of nutmeg

1 teaspoon thyme

DIRECTIONS: 

Place squash, potato, carrots on a greased baking sheet.  Drizzle with 2 tablespoons of olive oil.  Season with salt and pepper.  Roast   at 425 degrees for 20 to 25 minutes, set aside.  Mix the flour with salt and pepper.  Sprinkle over beef, toss to coat.  Heat 2 tablespoons of olive oil in a 10 quart stock pot.  Brown beef, remove and set aside.

In the same pot heat remaining oil, add mushrooms, onion and fennel.  Cook 4-5 minutes or until tender.  Stir in garlic, add beef stock , stirring to loosen brown bits.  Add red wine and cook for a few minutes.  Bring pot a boil and than reduce to a simmer for 1 hour.  Add roasted vegetables, barley, thyme, and nutmeg to pot.  Bring pot to a boil. Cover and simmer for 10 to 12 minutes or until barley is tender.

*I like to cook my barley separate from my soup, in case you have family members that don't come home at the same time!

This is great with crusty bread!  

INGREDIENTS:

1/4 cup of flour

1 teaspoon of salt

1 teaspoon of fresh ground black pepper

1/2 cup of red wine

2 pounds of stew beef cut into 1/4 inch pieces

5 tablespoons olive oil (divided)

1 large Portobello mushroom-chopped

1 medium onion chopped

1 fennel bulb-chopped

1 garlic clove-chopped

8 cups of beef stock

2 cups Butternut Squash-cubed

1 large Potato-peeled and cubed

2 large carrots-1/2 inch slices

2/3 cup quick cooking Barley

2 tablespoons

1 teaspoon of nutmeg

1 teaspoon thyme

DIRECTIONS: 

Place squash, potato, carrots on a greased baking sheet.  Drizzle with 2 tablespoons of olive oil.  Season with salt and pepper.  Roast   at 425 degrees for 20 to 25 minutes, set aside.  Mix the flour with salt and pepper.  Sprinkle over beef, toss to coat.  Heat 2 tablespoons of olive oil in a 10 quart stock pot.  Brown beef, remove and set aside.

In the same pot heat remaining oil, add mushrooms, onion and fennel.  Cook 4-5 minutes or until tender.  Stir in garlic, add beef stock , stirring to loosen brown bits.  Add red wine and cook for a few minutes.  Bring pot a boil and than reduce to a simmer for 1 hour.  Add roasted vegetables, barley, thyme, and nutmeg to pot.  Bring pot to a boil. Cover and simmer for 10 to 12 minutes or until barley is tender.

*I like to cook my barley separate from my soup, in case you have family members that don't come home at the same time!

This is great with crusty bread!