Vegetable Stew with Pearl Barley
Vegetable stew with pearl barley is a comforting, warming winter stew or thick soup. Packed with root vegetables and barley, this healthy vegan stew is easy to make and budget-friendly.
Equipment
- large pan or slow cooker
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 2 sticks celery
- 1 kg mixed root vegetables
- 1.5 litres vegetable stock
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped herbs rosemary, thyme or bouquet garnis
- 120 g pearl barley
Instructions
- Peel and finely chop the onion and garlic.1 onion, 2 cloves garlic
- Heat a large pan on a medium heat. Add the olive oil and fry the onion for 5 minutes until golden. Add the garlic for the last minute of the cooking time.1 tablespoon olive oil
- Meanwhile, wash and chop the celery and root vegetables. Cut all the veggies into cubes about 0.7cm (slightly bigger than ¼ inch).2 sticks celery, 1 kg mixed root vegetables
- Chop the herbs and remove any large stems. Rinse the pearl barley in a sieve under the tap.1 tablespoon chopped herbs, 120 g pearl barley
- Add the celery and root vegetables to the pan. Add the pearl barley, vegetable stock, herbs and Worcestershire sauce, along with a pinch of ground pepper.1.5 litres vegetable stock, 1 teaspoon Worcestershire sauce
- Cover the pan and bring up to a boil. Simmer gently for 45 minutes until all the veggies are soft to the point of a knife.
Slow cooker instructions
- Add the sauteed onion, prepared vegetables and remaining ingredients to the slow cooker.
- Cook on high for 3 hours or low for 6 hours.
Notes
- Use whichever root vegetables you prefer. I used 400g of swede, 300g of carrots and 300g of leeks. You could also use turnips, parsnips, celeriac, sweet potatoes or butternut squash.
- Cut the vegetables as neatly as possible so they cook evenly.
- If you don't have Worcestershire sauce, use a teaspoon of yeast extract.
- If you want to add extra protein to this vegetable and barley stew, add a can of drained white beans or lentils towards the end of the cooking time.
- For a darker, more meaty-flavoured stew, add 100g of mushrooms to the stew along with the vegetables
Nutrition
Calories: 177kcalCarbohydrates: 35.5gProtein: 4.4gFat: 2.9gSaturated Fat: 0.4gFiber: 7.8gSugar: 9.5g
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