Barley Stew Recipe: Healthy Simple and Delicious

Barley Stew has a mild flavor and is great paired with jalapeno cornbread!  The addition of a little spice makes it absolutely perfect if you prefer stronger flavors. If you aren’t up for it, but want a little spice add a little extra cayenne pepper to yours.

Of all our dutch oven, this is probably the healthiest of them all! It can be made with beef, turkey r even beans to make it completely vegetarian or vegan!

Barley Stew Recipe!

Ingredients:

• 1 cup instant barley
• 4 cups water
• 2 whole bay leaves
• 3 med onions
• 2 med celery stalks
• 1 med bell pepper (any color works)
• 2 med cloves garlic
• 1 tbsp canola oil
• 4 oz ground meat (we used turkey)
• 2 14.5 oz cans diced toms
• 1 tsp sat
• 1/2 tsp ground cayenne pepper
• 1 1/2 tsp dried oregano
• 1 tsp black pepper

Directions:

1. Rinse barley under cold water.
2. In a med pot over high heat, bring barley, water and bay leaves to a boil. Reduce heat to low and cover.  Cook barley until tender and water is absorbed, about 20-30 minutes.
3. Set aside.
4. Dice onions, celery and bell pepper.  Mince garlic.
5. In a large pot (we use our dutch oven), heat pan over medium high heat.  When pan is heated, add oil.
6. When oil is hot, saute onions, celery and bell pepper.  Add minced garlic when veggies are almost translucent add garlic and saute an additional 1 minute.
7. Add ground meat and spices then cook until browned. Drain and return to pan.
8. Add tomatoes and bring to a simmer.
9. Cover and reduce heat.  Cook at a low simmer for 15 minutes.
10. Add cooked barley to mixture.  Stir to combine.  Add water or beef broth if necessary.  Cook over low heat to blend flavors, about 5-10 minutes more.
11. Remove bay leaves and serve.

*Barley can be cooked up to two days in advance.

*If you’d like a vegan option, use pinto or black beans, rinsed and drained, in place of meat

* Could use cooked rice instead of barley

I’d love to hear your thoughts and modifications!

Please leave them in the comment section.