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!
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.
