Dr Mobeus
Bean and Barley Vegetable Stew
Pearl barley is one of the most underrated budget ingredients in UK supermarkets. A 500g bag costs around GBP1.10 and has a nutty, chewy texture that makes any stew feel substantial and satisfying. It absorbs flavours brilliantly and naturally thickens the broth as it cooks, meaning you do not need any flour or cream to get a rich, hearty consistency.
This stew uses a combination of root vegetables, a tin of mixed beans and pearl barley to create a meal that costs just 38p per portion. It is naturally vegan if you use vegetable stock and skip the Worcestershire sauce, and it is packed with fibre and protein which means it will actually keep you full.
The stew takes about 40 minutes from start to finish, but most of that is hands-off simmering time. It also freezes beautifully, so make the full batch and freeze individual portions for quick lunches or dinners during the week.
Bean and Barley Vegetable Stew
Ingredients
Method
- Heat the oil in a large pan over a medium heat. Add the chopped onion, carrots, celery and parsnip. Cook for 5 minutes, stirring occasionally, until the onion has softened.
- Stir in the crushed garlic and dried mixed herbs. Cook for 1 minute until fragrant.
- Add the rinsed pearl barley, drained mixed beans, vegetable stock and bay leaf. Bring to the boil, then reduce the heat to low and simmer for 25 minutes until the barley is tender and the stew has thickened.
- Remove the bay leaf and season with salt, black pepper and a splash of Worcestershire sauce if using.
- Stir well and adjust the consistency with a little extra hot water if the stew is too thick.
- Serve hot on its own or with a chunk of bread for dipping.
Tips and Variations
Pearl barley needs a good rinse before cooking to remove any dust. The stew will thicken as it cools, so if you are reheating leftovers, add a splash of water. For extra flavour, try adding a tablespoon of tomato puree or a splash of soy sauce. If you do not have parsnip, use a turnip or an extra carrot. Dried mixed herbs are great here because they rehydrate during cooking, but fresh thyme or rosemary also work well.
