Beef and Barley Soup with Roasted Carrots and Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 large carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 lb beef stew meat, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced

Directions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrots and potatoes with 1 tablespoon olive oil, thyme, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes or until tender.
3. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add beef and brown on all sides.
4. Add onions and garlic to the pot. Cook until onions are soft.
5. Pour in 6 cups of water and bring to a boil. Reduce heat to low and simmer for 1 hour.
6. Stir in roasted carrots and potatoes. Simmer for an additional 15 minutes.
7. Season with salt and pepper to taste.
8. Serve hot and enjoy!

Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours | Servings: 4″