Ingredients
1/4 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper1 pound beef stew meat (3/4-inch cubes)5 tablespoons olive oil, divided1 large portobello mushroom, stem removed, chopped1 medium onion, chopped1 fennel bulb, chopped1 garlic clove, minced8 cups beef stock2 cups water2 cups cubed peeled butternut squash1 large baking potato, peeled and cubed2 large carrots, cut into 1/2-inch slices2/3 cup quick-cooking barley2 teaspoons minced fresh thymeDash ground nutmeg1/4 cup minced fresh parsley
Preparation
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, preheat oven to 425°. 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.
