Beef Barley Soup With Roasted Vegetables

• 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

1. 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.
2. 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 for 40-60 minutes or until meat is tender.
3. Meanwhile, place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake at 425u0b0 for 20-25 minutes or until vegetables are almost tender, stirring twice.
4. Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Sprinkle with parsley.
5. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

allpurpose, salt, pepper, meat, olive oil, portobello mushroom, onion, fennel bulb, garlic, beef stock, water, baking potato, carrots, quickcooking barley, thyme, ground nutmeg, fresh parsley

Taken from www.tasteofhome.com/recipes/beef-barley-soup-with-roasted-vegetables/ (may not work)