This vegetarian stew is the easy answer to a warming weekend meal. The addition of pearl barley makes this stew really hearty, perfect for those dark and cold evenings. The whole family will enjoy this succulent dish, and meat eaters can add any leftover meat too
- 1tbsp olive oil
- 150g shallots, peeled
- 1 leek, sliced
- 1 parsnip, quartered
- 150g carrots
- 50g frozen peas
- 50g frozen sweetcorn
- 80g pearly barley
- 1l vegetable stock
- 1 bay leaf
- 3 sprigs thyme
- A handful of parsley, chopped
Heat the olive oil in a large pan. Add the shallots and cook for 10 minutes, until softened and brown. Add the leeks, followed by the parsnips, carrots, peas and sweetcorn.
Add the barley, stirring to get a good coating of oil. Pour in the stock, bay leaf, thyme, parsley, and season.
Cover and simmer for 1 hour until the barley and vegetables are cooked.
Make this dish even heartier by topping with homemade dumplings. Mix together 50g self-raising flour, 25g butter, 25g grated cheese and 2tsp rosemary, roll into ball and place over the stew. Cook in a hot oven for 25 minutes