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While there are some things we'd rather leave in the past, there always seems to be a silver lining. Like War-Time Soup, for example. This dish comes from a time of division, but it's now a way to come around the table together with a big bowl of savory broth, fresh, tender veggies, and chewy, juicy stew meat to celebrate unity instead. And who doesn't love all those things?! So, go ahead... make a pot of War-Time Soup with honor!
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Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound beef stew meat, cut into 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 clove garlic, minced
- 8 cups beef stock
- 2 cups water
- 2 cups butternut squash, peeled and cubed
- 1 large baking potato, peeled and cubed
- 2 large carrots, cut into 1/2-inch slices
- 2/3 cup quick-cooking barley
- 2 teaspoons fresh thyme, minced
- ground nutmeg, to taste
- 1/4 cup fresh parsley, minced
Directions
Step 1 -In a small bowl, mix the flour, the salt, and the pepper.
Step 2 -Sprinkle the flour mixture over the beef and toss to coat.
Step 3 -In a Dutch oven over medium heat, warm 2 tablespoons of the oil.
Step 4 -Add the coated beef cubes to the oil and cook until they are evenly browned.
Step 5 -Transfer the browned meat from the pan.
Step 6 -In the same pan over medium-high heat, heat 1 tablespoon of the oil.
Step 7 -Add the mushroom, the onion, and the fennel to the oil and cook, while stirring until they are tender, about 4-5 minutes.
Step 8 -Stir the garlic into the veggie mixture and cook until it is fragrant, about 1 minute.
Step 9 -Add the stock and the water to the veggie mixture and stir to loosen the browned bits from the pan.
Step 10 -Return the browned meat to the pan and bring to a boil.
Step 11 -Lower the heat, cover, and simmer until the meat is tender and has reached an internal temperature of 160 degrees F, about 1 hour.
Step 12 -While the soup is simmering, preheat the oven to 425 degrees F.
Step 13 -Grease a 15x10x1-inch baking pan.
Step 14 -Place the squash, the potato, and the carrots on the prepared baking dish.
Step 15 -Drizzle the veggies with the remaining oil and toss to coat.
Step 16 -Bake the veggies, stirring twice, until they are almost tender, about 20-25 minutes.
Step 17 -Add the barley, the thyme, the nutmeg, and the roasted veggies into the soup and return it to a boil.
Step 18 -Reduce the heat, cover, and simmer until the barley is tender, about 10-12 minutes.
Step 19 -Sprinkle the soup with the parsley.
Step 20 -Serve.
