Here’s a hearty, warming Barley Stew — full of vegetables, tender barley, and rich flavour 🥕🥔🍲
Hearty Barley Stew
Serves: 4–6
Time: ~1 hour
Ingredients
- 1 cup pearl barley, rinsed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 cup mushrooms, sliced (optional)
- 1 tsp dried thyme or mixed herbs
- 1 bay leaf
- 6 cups vegetable or chicken stock
- Salt & black pepper, to taste
- Optional: 1 can (400 g / 14 oz) chopped tomatoes
- Fresh parsley, for garnish
Instructions
- Sauté aromatics
Heat olive oil in a large pot. Cook onion, garlic, carrots, and celery for 5–7 minutes until softened. - Add barley & vegetables
Stir in barley, potatoes, mushrooms, herbs, and bay leaf. Cook 1–2 minutes. - Add liquid
Pour in stock (and tomatoes if using). Bring to a boil, then reduce heat and simmer 35–40 minutes, stirring occasionally, until barley and vegetables are tender. - Season & serve
Remove bay leaf, taste, and adjust salt and pepper. Garnish with fresh parsley.
Variations
- Beef Barley Stew: Brown 300–400 g cubed beef before sautéing vegetables.
- Chicken Barley Stew: Add shredded cooked chicken in the last 10 minutes.
- Vegetarian: Use vegetable stock and add beans for protein.
- Winter Comfort: Add parsnips, turnips, or pumpkin.
Tips
- Pearl barley cooks faster than hulled barley (adjust cooking time if using hulled).
- For a thicker stew, mash a few potatoes or beans into the broth.
- Can be made in a slow cooker: 6–8 hours on low with all ingredients.
If you want, I can write a slow-cooker version of this barley stew that’s “dump-and-go” for busy days.
Do you want me to do that?
