Beef & Barley soup w/ Roasted Root Veggies
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
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
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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.
*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.
Member Ratings For This Recipe
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GOOSIEMOON
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CD4291138