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Barley & Vegetable Stew

Serves 4 Entree vegan, Vegetarian

Barley & Vegetable Stew

Barley & Vegetable Stew is a staple of Mediterranean home cooking, capturing the essence of both sea breezes and garden abundance. This dish is a nod to everyday life, where olive oil and lemon are as common as the sun. It's the kind of stew that finds its way onto the table on a relaxed weekday evening, embodying the simplicity and fullness of Mediterranean flavors.

Expect a comforting bowl where tender barley meets the sweetness of carrots and the subtle bite of celery, all enveloped in a savory tomato broth. Thyme weaves its aromatic charm, while the extra virgin olive oil adds richness. This stew invites you to savor each spoonful, a quiet celebration of the garden's bounty.

Ingredients

  • 200 gpearl barley
  • 1onion
  • 2carrots
  • 2celery stalks
  • 400 gtomatoes
  • 60 mlextra virgin olive oil
  • 1.2 Lvegetable stock
  • 2 sprigsthyme
  • to tastefine sea salt

Method

  1. Begin by preparing your ingredients: dice 1 onion, 2 carrots, and 2 celery stalks into small, even pieces. This ensures they cook evenly and blend well into the stew. Chop 400 g of tomatoes into small chunks, setting them aside for later. Rinse 200 g of pearl barley under cold water to remove any excess starch, which helps prevent clumping.
  2. In a large, heavy-bottomed pot, heat 60 ml of extra virgin olive oil over medium heat. Add the diced onion, carrots, and celery. Stir occasionally, cooking until the vegetables are soft and the onion becomes translucent, releasing a fragrant aroma. This should take about 5-7 minutes, indicating the base is ready.
  3. Stir in the chopped tomatoes and continue to cook for another 3-4 minutes. The tomatoes should start to break down, releasing their juices and deepening the stew's flavor. This step enhances the natural sweetness and acidity of the tomatoes.
  4. Add the rinsed barley to the pot, stirring to coat it in the vegetable mixture. Pour in 1.2 L of vegetable stock, ensuring the barley is fully submerged. Toss in 2 sprigs of thyme, which will infuse the stew with a subtle herbal note as it simmers.
  5. Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer. Cover the pot partially with a lid, leaving a small gap for steam to escape. Cook until the barley is tender and has absorbed most of the liquid, with a creamy texture, which should take about 30-40 minutes. Stir occasionally to prevent sticking.
  6. Once the barley is tender and the stew has thickened, remove the thyme sprigs. Taste the stew and season with fine sea salt to your preference, enhancing the flavors without overpowering them.
  7. Serve the Barley & Vegetable Stew warm, optionally garnished with a squeeze of fresh lemon juice and a sprinkle of chopped herbs like parsley or basil. This adds a refreshing brightness that complements the hearty stew.