Beef & Barley soup w/ Roasted Root Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Ingredients:*Peanut Oil, 3 tbsp Beef, round steak, 2 lb - cubedOnions, raw, 2 cup, chopped Celery, raw, 1 cup, diced Carrots, raw, 2 cup, chopped Parsnips, 2 cup slices Turnips, 1.5 cup, cubes Garlic, 8 cloves - minced Bay Leaf, 2 small or 1 medium leaf -remove after cooking1 tbsp tomato powder (or paste)Sherry, dry, 5 fl. oz 1 tbsp Maggi*Flour, white, .5 cup Garlic powder, 1 tbsp *Onion powder, 1 tbsp Pepper, black, 1.5 tbsp *Kosher Salt, 6 tsp Beef stock, home-prepared, 6 cupMushrooms, 1 cup diced fresh crimini1 cup Dried Shitake Mushroom - steeped in 2 cups boiling water, reserve the liquid.1/3 cup pearl barley
Makes 18 1.5 cup servings...
*wash peel and cube turnips and parsnips
*toss them with olive oil and salt and roast in a 350 degree oven until they start to brown a bit and caramelize...
About 1 hour...(this step could easily be done the day before... just refrigerate them till your ready to use them...
*Put flour, some salt, lots of black pepper, garlic powder and onion powder in a plastic veggie or ziplock bag - shake well to blend.
* Add cubed beef and shake well to coat the meat
*remove meat from flour and remove any excess flour (I actually dump the beef in a strainer and shake it over the sink to remove the excess...works great)
*Heat oil over medium-high heat till its hot in bottom of heavy 8 quart stock pot
*carefully add the beef to the oil and brown it well on all sides...
*once the meat is well seared and browned add the sliced onions, celery and carrots & allow them to cook down with the meat
*when the onions have turned translucent de-glaze the pan with the sherry and Maggi and allow to simmer... 5 minutes
*add bay leaf & crushed red pepper
*add button and re-hydrated mushrooms & the mushroom water
*add 4 cups of beef stock
*add tomato powder
*Allow to simmer for 1 - 2 hours
*Add roasted veggies & barley -- allow to simmer for 45 minutes - 1 hour, stirring occasionally
Number of Servings: 18
Recipe submitted by SparkPeople user PAIDIA.
*wash peel and cube turnips and parsnips
*toss them with olive oil and salt and roast in a 350 degree oven until they start to brown a bit and caramelize...
About 1 hour...(this step could easily be done the day before... just refrigerate them till your ready to use them...
*Put flour, some salt, lots of black pepper, garlic powder and onion powder in a plastic veggie or ziplock bag - shake well to blend.
* Add cubed beef and shake well to coat the meat
*remove meat from flour and remove any excess flour (I actually dump the beef in a strainer and shake it over the sink to remove the excess...works great)
*Heat oil over medium-high heat till its hot in bottom of heavy 8 quart stock pot
*carefully add the beef to the oil and brown it well on all sides...
*once the meat is well seared and browned add the sliced onions, celery and carrots & allow them to cook down with the meat
*when the onions have turned translucent de-glaze the pan with the sherry and Maggi and allow to simmer... 5 minutes
*add bay leaf & crushed red pepper
*add button and re-hydrated mushrooms & the mushroom water
*add 4 cups of beef stock
*add tomato powder
*Allow to simmer for 1 - 2 hours
*Add roasted veggies & barley -- allow to simmer for 45 minutes - 1 hour, stirring occasionally
Number of Servings: 18
Recipe submitted by SparkPeople user PAIDIA.
Nutritional Info Amount Per Serving
- Calories: 178.1
- Total Fat: 4.6 g
- Cholesterol: 28.8 mg
- Sodium: 852.7 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.0 g
- Protein: 15.3 g
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