Vegetable And Barley Stew Recipes

VEGETABLE AND BARLEY STEW

Steps:

• You need a casserole dish with a lid that will go from stove top to oven.
• Preheat the oven to 350°F (180°C or 170°C for a fan oven).
• Heat the oil in the casserole dish over medium heat on the stove top.
• Sauté the leeks for two or three minutes, getting them well coated in the oil.
• Tumble in the carrots and parsnips and cook for moment or two.
• Stir in the mushrooms.
• Rinse and sort the pearl barley.
• Add the pearl barley to the vegetables and stir well to coat it in the oil.
• Stir in 3½ cups of the stock along with the basil, pepper and nutmeg.
• Cover the casserole and put it in the oven for 30 minutes.
• Remove the casserole from the oven and stir the stew, adding a bit more stock if the barley has absorbed it all.
• Return the casserole to the oven for another 20 - 30 minutes.
• Remove the casserole from the oven and stir again, checking to see if the barley and vegetables are tender.
• You can add a bit more stock to loosen the stew if desired, but you want it to be quite hearty.
• Carefully taste for seasoning (it will be very hot) and adding salt and pepper if necessary.
• Serve in warmed bowls.

BARLEY VEGETABLE STEW

Steps:

• In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.

VEGETABLE, BEAN, AND BARLEY STEW

Steps:

• Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
• Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
• Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
• Slow-Cooker Method
• Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
• nutrition information
• (Per Serving)
• Calories: 244
• Total Fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 382mg
• Carbohydrates: 51g
• Fiber: 10g
• Sugars: 16g
• Protein: 11g
• Dietary Exchanges
• 2 1/2 Starch
• 3 Vegetable

VEGETABLE, BEEF, AND BARLEY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
• Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.