Appetizers / Soups / Salads

Beef and Barley soup w/ Roasted Root Veggies is for Dinner.

Beef and Barley soup w/ Roasted Root Veggies takes 30 minutes to prepare.

Beef and Barley soup w/ Roasted Root Veggies takes 4 minutes to cook.

Beef and Barley soup w/ Roasted Root Veggies makes 18 servings.

The ingredients for Beef and Barley soup w/ Roasted Root Veggies are:

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

Here is how you make Beef and Barley soup w/ Roasted Root Veggies:

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: 18Recipe submitted by SparkPeople user PAIDIA.

The nutritional information for Beef and Barley soup w/ Roasted Root Veggies is:

• 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