Save A hearty, comforting stew featuring tender mushrooms, nutty barley, and a medley of vegetables simmered slowly for rich flavor& perfect for chilly days.
This stew has been a family favorite during winter months bringing warmth and comfort to our dinners.
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Ingredients
- Vegetables: 2 tablespoons olive oil, 1 large onion diced, 2 carrots peeled and sliced, 2 celery stalks sliced, 3 garlic cloves minced, 500 g (about 1 lb) cremini or button mushrooms sliced, 1 parsnip peeled and diced (optional), 1 small leek cleaned and sliced (optional)
- Grains: 150 g (3/4 cup) pearl barley rinsed
- Liquids: 1.2 liters (5 cups) vegetable broth, 400 g (1 can) diced tomatoes with juices
- Spices & Herbs: 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 bay leaf, 1/4 teaspoon freshly ground black pepper, salt to taste
- Finishing: 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice (optional)
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Instructions
- Step 1:
- Heat olive oil in a large Dutch oven or slow cooker insert over medium heat. Add onion, carrots, celery, and a pinch of salt sauté for 5 minutes until softened.
- Step 2:
- Add garlic and cook for 1 minute stirring until fragrant.
- Step 3:
- Stir in mushrooms and cook for 7 to 8 minutes until they release moisture and begin to brown.
- Step 4:
- Add parsnip and leek (if using) then stir in the rinsed barley.
- Step 5:
- Pour in vegetable broth and diced tomatoes (with juices). Add thyme, rosemary, bay leaf, black pepper, and salt.
- Step 6:
- If using a Dutch oven bring to a gentle simmer cover and cook on low heat for 2 hours stirring occasionally. If using a slow cooker cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Step 7:
- Remove bay leaf. Stir in parsley and lemon juice adjust seasoning to taste and serve hot.
Save Cooking this together has been a favorite way for my family to bond on cold weekends bringing everyone to the table eagerly.
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Required Tools
Large Dutch oven or slow cooker, chefs knife, cutting board, wooden spoon, measuring cups and spoons.
Allergen Information
Contains gluten (barley). If using store-bought broth check for celery and other allergens. Always verify ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 220, Total Fat 5 g, Carbohydrates 38 g, Protein 6 g.
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This slow-cooked mushroom and barley stew will quickly become your go-to comfort meal during chilly days.
Recipe FAQ
- → Can I use different grains instead of barley?
Yes, substitute pearl barley with brown rice or gluten-free grains for a gluten-free option while maintaining a similar texture.
- → How do the herbs affect the flavor?
Thyme and rosemary infuse the dish with earthy and fragrant notes that complement the mushrooms and vegetables.
- → What cooking methods are suggested?
This dish can be prepared in a Dutch oven on low simmer for 2 hours or in a slow cooker for several hours, both yielding tender results.
- → Can I add greens to this dish?
Yes, adding chopped kale or spinach in the last 10 minutes introduces fresh color and nutrients.
- → What is a recommended way to serve this dish?
Serving it with crusty bread or a dollop of dairy-free yogurt enhances texture and flavor contrasts.
