Autumn Barley Stew
Submitted by spiritdanz
Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.
YIELD
6 servingsPREP
10 minCOOK
60 minREADY
70 minWhen the leaves start turning and the air gets that first real bite, this is the pot you want simmering on the stove.
Autumn Barley Stew is built for the season. Pearl barley swells into chewy, satisfying bites. White potatoes and sweet potatoes break down just enough to thicken the broth. Brussels sprouts hold their shape and add a slight bitterness that balances all that earthy sweetness.
Fresh tomato wedges go in at the very end so they keep their texture and add a bright pop against the warm, herby broth.
This is completely vegan, naturally filling, and the kind of stew that actually gets better the next day.
Pro Tips
- Cut your potatoes and sweet potatoes into similar-sized chunks so they cook at the same rate. Nobody wants mushy sweet potato and crunchy white potato in the same bowl.
- Add the tomatoes last, just 10 minutes before serving. They’re there for freshness and brightness, not to turn into sauce.
- For slow cooker prep, add everything except the tomatoes, cook on low for 6 to 8 hours, then stir in the tomato wedges right before you serve.
Variations
- Mushroom Barley: Add a cup of sliced cremini mushrooms with the onions for extra umami depth.
- Fall Root Vegetable: Swap the Brussels sprouts for parsnips and turnips for a more root-focused version.
Ingredients
Directions
Place barley and water in large pot.
Bring to a boil.
Add remaining ingedients, except the tomatoes.
Reduce heat, cover, and simmer about 50 minutes.
Add the tomatoes.
Cook an additional 10 minutes.
Serve hot.
Can be prepared in a slow cooker, but don’t add the tomatoes until just before serving.
Comments
