I quite often make vegetable stews to use up the last of the weeks veggies, but this one was a keeper and perfect for a cosy afternoon. You can use any combination of orange/yellow vegetables depending on what you have in the cupboard, from different types of squash, swede, carrots and sweet potato. I always find it satisfying to use up what I have left in the cupboard.
Peal barley stew with orange coloured vegetables and thymePrint This
- 2tbls Olive oil
- 1 Red onion, chopped
- 1/2 Butternut squash (approx 300g)
- 1 Sweet potato (150g)
- 2 Carrots (200g)
- 8-10 Cherry tomatoes
- 1 tbls Dried mixed herbs
- A pinch of chilli flakes
- 150g Pearl barley
- 1 1/2 litres Vegetable stock
- Salt and black pepper to taste
Add the olive oil to a generous sized cooking pot and cook the onions on a medium heat for 5 minutes until softened.
Chop the butternut squash, carrots and sweet potato into 1cm cubes and add to the pot, cook for a further 5 minutes.
Rinse the pearl barley and leave to soak for a moment while you halve the cherry tomatoes and add to the pot with the chilli flakes and mixed dried herbs.
Add the pearl barley, vegetable stock and fresh thyme to the pot and cook for 45 minutes – 1 hour until the pearl barley has a soft, yet nutty texture.
Carefully lift out the thyme stalks and season to taste with salt and black pepper.
Serve as is or with a grating of cheese and a slice of soda bread.