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.
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)
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.
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.
Save 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.