Beef & Barley soup w/ Roasted Root Veggies


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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Beef & Barley soup w/ Roasted Root Veggies calories by ingredient
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Introduction

I was just in the mood for something hardy & warming...and this was the stuff I had on hand... so I just faked it... I wanted something just a bit different than my old school beef stew, which is tasty too... but it was a "let's shake things up kinda day". I will admit there is a bit of extra work involved - what with needing to roast the veggies...but it's worth it... I was just in the mood for something hardy & warming...and this was the stuff I had on hand... so I just faked it... I wanted something just a bit different than my old school beef stew, which is tasty too... but it was a "let's shake things up kinda day". I will admit there is a bit of extra work involved - what with needing to roast the veggies...but it's worth it...
Number of Servings: 18

Ingredients

    Ingredients:
    *Peanut Oil, 3 tbsp
    Beef, round steak, 2 lb - cubed
    Onions, 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 cooking
    1 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 cup
    Mushrooms, 1 cup diced fresh crimini
    1 cup Dried Shitake Mushroom - steeped in 2 cups boiling water, reserve the liquid.
    1/3 cup pearl barley

Directions

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.

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