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Need a filling and delicious stew? Try this barley and vegetable stew with warm spices like curry powder and paprika and a pot full of delicious seasonal veggies: butternut squash, parsnip, and carrots! These warm hues will brighten up the winter months and keep you full with the nutritional goodness of veggies and barley!

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Barley and Vegetable Stew
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  • 1 tbsp extra virgin olive oil
  • 1 cup finely diced onion
  • 2 cloves of garlic minced
  • 1 carrot diced
  • 1 parsnip diced
  • 2 cups diced butternut squash
  • 1 tbsp curry powder
  • 1 tsp smoked paprika
  • 1 tbsp chopped fresh thyme
  • 1 red pepper finely diced
  • 2 cups sliced mushrooms
  • 1 540ml tin diced tomatoes
  • 1 cup barley
  • 3 cups vegetable stock
  • 2 tbsp finely chopped mint
  • 1 cup sour cream
  • Juice of 1/2 a lemon
  • Salt and pepper to taste


  1. In a large non-stick fry pan over medium-high heat. Add olive oil and heat for 1 minute. Add onions, garlic, carrots, parsnip and sauté for 3 minutes.
  2. Add squash, curry powder, paprika, and thyme. Sauté for 2 more minutes and add red peppers, mushrooms, tomatoes and 1 cup vegetable stock. Reduce heat and continue to simmer for 20 minutes
  3. While cooking vegetables in a large sauce pan, add barley to 2 cups vegetable stock and bring to a boil. Cover and reduce heat to low and cook for 20 minutes, stirring occasionally)
  4. When barley is fully cooked, add to stew and stir to incorporate barley and vegetables.
  5. For Garnish
  6. In a small bowl combine sour cream, mint and lemon juice mix well and place a spoonful over stew.

This recipe was developed by Chef D, otherwise known as Darryl Fletcher. Chef D is a regular guest on TV shows across Canada, sharing delicious recipes with an informative and approachable flair. He also is the host of his own tv shows, At Home with Chef D and Chefdtv.com.

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