Name: Root Vegetable and Barley Stew
Prep time: 20 min
Cook time: 50 min
Yield: 6 servings
Ingredients: 3 medium carrots, cut into chunks; 2 parsnips, peeled and chunked; 2 turnips or 1 small swede, peeled and cubed; 2 stalks celery, sliced; 1 large onion, diced; 3 cloves garlic, minced; 1 cup pearl barley, rinsed; 1.5 litres vegetable stock; 2 x 400g tins crushed tomatoes; 3 tbsp olive oil; 2 bay leaves; 1 tbsp fresh thyme; 1 tsp smoked paprika; to serve fresh parsley

Servings

⏱ 20 Prep

🔥 50 Cook

🥕 Ingredients

3 medium carrots, cut into chunks
2 parsnips, peeled and chunked
2 turnips or 1 small swede, peeled and cubed
2 stalks celery, sliced
1 large onion, diced
3 cloves garlic, minced
1 cup pearl barley, rinsed
1.5 litres vegetable stock
2 x 400g tins crushed tomatoes
3 tbsp olive oil
2 bay leaves
1 tbsp fresh thyme
1 tsp smoked paprika
to serve fresh parsley

👩‍🍳 Method

Heat olive oil in a large heavy pot. Cook onion and celery over medium heat 8 minutes. Add garlic, thyme and paprika, cook 1 minute.

Add all root vegetables and stir to coat. Cook 3 minutes.

Add barley, tomatoes, stock and bay leaves. Bring to a boil then reduce to a steady simmer.

Cook uncovered 35–40 minutes, stirring occasionally, until barley is tender. The stew should be thick and hearty.

Remove bay leaves, stir in parsley, season generously. Serve in deep bowls with crusty bread.

💡 Chef's Notes

Barley makes this stew genuinely filling — it thickens the broth as it cooks and creates a beautiful texture.