This hearty vegetable and pearl barley stew is so easy to make at home and will certainly keep you full this winter. Ready in 1hr and 20 mins, this mouth-watering family meal is well worth the wait.
This vegetable and pearl barley stew is the easy answer to a warming weekend meal. The addition of pearl barley makes this stew really filling without being too heavy, like it might be if you added some sort of rice instead. And the pearl barley is also really helpful for adding a good amount of protein to this veggie option, when vegetarian dishes can sometimes be lacking in enough protein. This vegetable and pearl barley stew is the perfect meal for those dark and cold evenings that we all have to go through during the winter months, as it will warm you through and be comforting enough to get you through those wintery nights. If you want a treat and are feeling in need of an extra dose of carbohydrate you can serve this vegetable and pearl barley stew with crusty bread for dipping – and maybe even mopping up the bottom of the bowl. You could even push the boat out and make dumplings to go with this dish too – but that might be better for a time-rich weekend. The whole family will enjoy this succulent vegetable and pearl barley stew, and meat eaters can add any leftover meat to bulk it up.
- 1tbsp olive oil
- 150g shallots, peeled
- 1 leek, sliced
- 1 parsnip, quartered
- 150g carrots
- 50g frozen peas
- 50g frozen sweetcorn
- 80g pearly barley
- 1l vegetable stock
- 1 bay leaf
- 3 sprigs thyme
- A handful of parsley, chopped
Heat the olive oil in a large pan. Add the shallots and cook for 10 minutes, until softened and brown. Add the leeks, followed by the parsnips, carrots, peas and sweetcorn.
Add the barley, stirring to get a good coating of oil. Pour in the stock, bay leaf, thyme, parsley, and season.
Cover and simmer for 1 hour until the barley and vegetables are cooked.
Top tip for making Vegetable and pearl barley stew
Make this dish even heartier by topping with homemade dumplings. Mix together 50g self-raising flour, 25g butter, 25g grated cheese and 2tsp rosemary, roll into ball and place over the stew. Cook in a hot oven for 25 minutes