Best 4 Barley Vegetable Stew Recipes
Indulge your senses with a delightful culinary journey as we embark on a voyage to explore the realm of Barley Vegetable Stew. This wholesome and hearty dish, brimming with bountiful goodness, is a symphony of flavors that will tantalize your taste buds and nourish your body with every spoonful. From the classic Barley Vegetable Stew, a comforting and traditional delight, to the Vegan Barley Vegetable Stew, a plant-based marvel bursting with vibrant flavors, and the flavorful One-Pot Barley Vegetable Stew, a culinary symphony prepared with effortless ease in a single pot, each recipe promises a unique gustatory adventure.
Prepare to be captivated by the Barley Vegetable Stew with Beef, where tender pieces of beef harmoniously blend with barley and an orchestra of vegetables, creating a hearty and satisfying masterpiece. If you're seeking a vegetarian delight, the Vegetarian Barley Vegetable Stew awaits, brimming with an array of colorful vegetables, aromatic herbs, and a savory broth that will leave you craving more. And for those with a penchant for spicy culinary adventures, the Spicy Barley Vegetable Stew beckons, infused with a symphony of fiery spices that ignite your senses and leave you longing for the next tantalizing bite.
VEGETABLE, BEEF, AND BARLEY STEW
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g
BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE BARLEY STEW WITH LENTILS
This is from a cookbook called In The Kitchen With Rosie by Rosie Daley, who was Oprah's chef in one of her skinny incarnations. I have only modified it slightly. I make this every time a pregnant friend is about to deliver so she has something healthy in the freezer for lunch that she can prepare with one hand. It has all the 'good stuff' in it you just don't get from take-away meals or meals my husband would choose to cook for me. You can double the spices for more kick if you like (I usually do.)
Provided by Andi Oz
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
- Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
- Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
- Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
- Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
- Remove from heat and let cool.
- When cool, divide among 6 freezer-safe containers and freeze.
- To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.
ROSIE DALEY'S VEGETABLE BARLEY STEW WITH LENTILS
Categories Vegetable
Number Of Ingredients 22
Steps:
- 6 garlic cloves, peeled and minced 2 tablespoons reduced sodium soy sauce 1/2 cup fresh parsley, chopped Tabasco sauce or hot sauce Directions: 1 Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside. 2 Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes. 3 Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender. 4 Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes. 5 Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like. 6 Remove from heat and let cool. 7 When cool, divide among 6 freezer-safe containers and freeze. 8 To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave
Tips:
- Use a variety of vegetables. This will give your stew a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, tomatoes, and green beans.
- Don't be afraid to experiment with different spices and herbs. Cumin, coriander, paprika, and thyme are all good choices for barley vegetable stew. You can also add a bay leaf or two for extra flavor.
- Don't overcook the barley. It should be tender but still have a slight chew to it. Overcooked barley will become mushy and unpleasant.
- Serve the stew with a side of bread or rice. This will help to soak up the delicious broth.
Conclusion:
Barley vegetable stew is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a little planning and preparation, you can have a delicious and satisfying stew on the table in no time.
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