Hearty Beef and Barley Soup with Roasted Vegetables

Instructions

1. 1

   In a small bowl, mix the flour, salt, and pepper. Sprinkle the mixture over the beef cubes and toss to coat. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the coated beef and brown evenly. Remove the beef from the pan.

2. 2

   In the same pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped mushroom, onion, and fennel. Cook and stir for 4-5 minutes until the vegetables are tender. Stir in the minced garlic and cook for 1 minute longer. Add the beef stock and water, scraping up any browned bits from the bottom of the pan. Return the browned beef to the pan. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the beef is tender, about 40-60 minutes.

3. 3

   Preheat the oven to 425°F. Place the cubed butternut squash, potato, and carrot slices on a greased baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Roast the vegetables in the preheated oven for 20-25 minutes, stirring twice, until they are almost tender.

4. 4

   Add the roasted vegetables, barley, thyme, and nutmeg to the simmering beef and vegetable broth. Return the mixture to a boil, then reduce the heat, cover, and simmer for an additional 10-12 minutes, or until the barley is tender. Sprinkle with the minced fresh parsley before serving.