Best Barley Vegetable Stew Recipes

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VEGETABLE, BEEF, AND BARLEY STEW



Vegetable, Beef, and Barley Stew image

Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h20m

Number Of Ingredients 9

2 tablespoons olive oil, divided
Coarse salt and pepper
1 pound beef chuck, cut into 3 pieces
3 garlic cloves, minced
4 thyme sprigs
4 cups chicken or beef broth, divided
1/2 pound small potatoes, halved
1/2 medium butternut squash (1 pound), peeled and diced medium (2 cups)
1/2 cup pearl barley

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
  • To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
  • Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g

BARLEY VEGETABLE STEW



Barley Vegetable Stew image

From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1 large onion, chopped
2 garlic cloves, minced
4 teaspoons olive oil
1 large carrot, chopped
1 small butternut squash, peeled and cubed (about 3 cups)
1 medium sweet potato, peeled and cubed
1/2 cup chopped sweet red pepper
5 cups chicken or vegetable broth
1/2 cup quick-cooking barley
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large tomato, seeded and chopped

Steps:

  • In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.

Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE BARLEY STEW WITH LENTILS



Vegetable Barley Stew With Lentils image

This is from a cookbook called In The Kitchen With Rosie by Rosie Daley, who was Oprah's chef in one of her skinny incarnations. I have only modified it slightly. I make this every time a pregnant friend is about to deliver so she has something healthy in the freezer for lunch that she can prepare with one hand. It has all the 'good stuff' in it you just don't get from take-away meals or meals my husband would choose to cook for me. You can double the spices for more kick if you like (I usually do.)

Provided by Andi Oz

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup pearl barley
6 cups vegetable stock (low salt)
light vegetable oil cooking spray
1 cup onion, chopped (1 medium onion)
1 1/2 cups chopped carrots (2-3 carrots)
1 cup dried lentils
1 bay leaf
1/2 teaspoon fresh ginger, grated
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
3 cups low-sodium V8 vegetable juice
1 cup zucchini, chopped (1 small zucchini)
1 cup red bell pepper, chopped (1 medium pepper)
1 tablespoon jalapeno pepper, chopped (1 small pepper)
1 cup celery, chopped (2 medium stalks)
1 (14 1/2 ounce) can fire roasted chopped tomatoes (undrained)
2 cups mushrooms, chopped
6 garlic cloves, peeled and minced
2 tablespoons reduced sodium soy sauce
1/2 cup fresh parsley, chopped
Tabasco sauce or hot sauce

Steps:

  • Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
  • Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
  • Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
  • Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
  • Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
  • Remove from heat and let cool.
  • When cool, divide among 6 freezer-safe containers and freeze.
  • To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.

VEGETABLE, BEAN, AND BARLEY STEW



Vegetable, Bean, and Barley Stew image

Categories     Bean     Vegetable     Stew     Low Sodium     Barley     Boil

Yield serves 4, 1 3/4 cups per serving

Number Of Ingredients 15

Cooking spray
2 medium carrots, cut crosswise into 1-inch pieces
1 medium onion, coarsely chopped
1 medium rib of celery, cut crosswise into 1/2-inch pieces
1 small zucchini, halved lengthwise and sliced crosswise into 1/4-inch pieces
1 14.5-ounce can no-salt-added tomatoes, undrained
2 cups low-sodium mixed vegetable juice
1 cup water
3/4 cup frozen whole-kernel corn
2 1/2 teaspoons dried Italian seasoning, crumbled
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 15-ounce can low-sodium Great Northern beans, rinsed and drained
1/2 cup uncooked quick-cooking barley

Steps:

  • Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
  • Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
  • Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
  • Slow-Cooker Method
  • Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
  • nutrition information
  • (Per Serving)
  • Calories: 244
  • Total Fat: 1.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 382mg
  • Carbohydrates: 51g
  • Fiber: 10g
  • Sugars: 16g
  • Protein: 11g
  • Dietary Exchanges
  • 2 1/2 Starch
  • 3 Vegetable

ROSIE DALEY'S VEGETABLE BARLEY STEW WITH LENTILS



ROSIE DALEY'S VEGETABLE BARLEY STEW WITH LENTILS image

Categories     Vegetable

Number Of Ingredients 22

1 cup pearl barley
6 cups vegetable stock (low salt)
light vegetable oil cooking spray
1 cup onion, chopped (1 medium onion)
1 1/2 cups chopped carrots (2-3 carrots)
1 cup dried lentils
1 bay leaf
1/2 teaspoon fresh ginger, grated
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
3 cups low-sodium V8 vegetable juice
1 cup zucchini, chopped (1 small zucchini)
1 cup red bell pepper, chopped (1 medium pepper)
1 tablespoon jalapeno pepper, chopped (1 small pepper)
1 cup celery, chopped (2 medium stalks)
1 (14 1/2 ounce) can fire roasted chopped tomatoes (undrained)
2 cups mushrooms, chopped
6 garlic cloves, peeled and minced
2 tablespoons reduced sodium soy sauce
1/2 cup fresh parsley, chopped
Tabasco sauce or hot sauce

Steps:

  • 6 garlic cloves, peeled and minced 2 tablespoons reduced sodium soy sauce 1/2 cup fresh parsley, chopped Tabasco sauce or hot sauce Directions: 1 Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside. 2 Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes. 3 Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender. 4 Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes. 5 Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like. 6 Remove from heat and let cool. 7 When cool, divide among 6 freezer-safe containers and freeze. 8 To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave

TURKEY, BARLEY AND VEGETABLE STEW



TURKEY, BARLEY AND VEGETABLE STEW image

Categories     High Fiber

Number Of Ingredients 13

1-1/4 lb ground turkey
chicken broth
small can diced tomatoes
2-1/2 cup water
1/2 C barley ( or 1 C)
3 large carrots (~ 8 oz)
1 red bell pepper
1 large potato (~10 oz)
1 med onion (~ 6 oz)
1 small garlic clove
1/2 t each dried basil, thyme, rosemary, marjoram (use less of this one)
3/4 t salt
pepper to taste

Steps:

  • 1. Brown turkey in pressure cooker. Drain off fat, Add tomtoates, water, + barley. Cover PC and bring to full pressure. Reduce heat to stabilize and cook 10 min. 2. Meanwhile, split carrots lengthwise and cut into 1/4" thick chunks. Cut pepper. Peel and dice potato. Dice onion and mince garlic. 3. After 10 min, release pressure and add veggies and spices. Cover PC, bring to pressure. Reduce heat until stabilized and cook 10 min more. Release pressure. Serve with bread and salad.

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