Recipes | Barley and Vegetable Stew
Barley and Vegetable Stew
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!
Ingredients
Servings
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Cup Finely Diced Onion
- 2 Cloves Garlic, Minced
- 1 Ontario Carrot, Diced
- 1 Parsnip, Diced
- 2 Cups Butternut Squash, Diced
- 1 Tbsp. Curry Powder
- 1 Tsp. Smoked Paprika
- 1 Tbsp. Fresh Thyme, Chopped
- 1 Ontario Red Pepper, Finely Diced
- 2 Cups Ontario Mushrooms, Sliced
- 1 Tin (540mL) Diced Tomatoes
- 1 Cup Barley
- 3 Cups Vegetable Stock
- 2 Tbsp. Mint, Finely Chopped
- 1 Cup Sour Cream
- 1/2 Lemon, Juiced
- To Taste Salt and Pepper
Instructions
Step 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.Step 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.Step 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).Step 4
When barley is fully cooked, add to stew and stir to incorporate barley and vegetables.Step 5
For garnish, 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.
