Beef Barley Soup with Roasted Vegetables | Reader's Digest Canada

Ingredients

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound beef stew meat (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 garlic clove (minced)
• 8 cups beef stock
• 2 cups water
• 2 cups cubed peeled butternut squash
• 1 large baking potato (peeled and cubed)
• 2 large carrots (cut into 1/2-inch slices)
• 2/3 cup quick-cooking barley
• 2 teaspoons minced fresh thyme
• dash ground nutmeg
• 1/4 cup minced fresh parsley