Pearl Barley & Winter Veg Stew

Everyone is trying to usher in the New Year with some extra healthy eating - and this stew is a brilliantly simple recipe that lets you do just that, in style. With a sweet start of onions and carrots, the stew is light as well as hearty and tasty... Its finishing flourish of bright green brussel sprouts is the perfect kick off to what will hopefully be a brilliant 2014!! Enjoy on its own, or with a slice of cold ham or beef.


  • 1 Mug Pearl Barley
  • 1 Large Onion
  • 2 Carrots
  • Chicken or Veg Stock
  • 2 Cloves Garlic
  • White Wine
  • Brussel Sprouts
  • Bay Leaf & Thyme or Marjoram
  • Chives (or other Herbs to serve)
  • Olive Oil
  • Salt & Pepper

Finely dice the Onion and the Carrot and gently fry in a little Olive Oil for 10 minutes or until they are soft and sweet – stir them a lot in this time and add a Bay Leaf or two, and a sprig of Thyme if you have some

Add a dash of extra Oil, and then stir in a couple of crushed cloves of Garlic.  Cook for a minute and then add a big glug of White Wine.  Cook for a few minutes until the alcohol has reduced a little and then add the mug of Pearl Barley (for 2 people – use more if you’re serving more people as a main)

Add enough Veg or Chicken Stock to more than cover the Pearl Barley and simmer for 30 minutes or so with the lid on.  Top up the liquid during cooking if you need to

After half an hour, check the Pearl Barley – which should be cooked but with a little bite still… it might need longer

Season to taste and add the washed Brussel Sprouts just before serving – cook them for just a few minutes so they don’t go too cabbage-ey…

Chop some fresh Chives (or Parsley) to stir in at the last moment (so they retain their green) just before serving


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