barley and mushroom stew

adapted from Mark Bittman.

time: about 1 hour


  • 1 cup chopped onion
  • 2 medium carrots, cut into chunks
  • 2 celery stalks, roughly chopped
  • 2 medium low-starch potatoes, peeled and quartered
  • 8 garlic cloves, peeled
  • 2 cups sliced mushrooms
  • 1/3 cup pearled barley
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 3 cups vegetable stock or water
  • Chopped parsley or celery leaves for garnish


  1. Put 2 Tbsp olive oil or butter in a large saucepan and turn the heat to medium-high. When the oil is hot or the butter is melted, add the onion, carrots, celery, potatoes, and garlic, and cook, stirring occasionally, until the vegetables brown a bit, 10-15 minutes. Stir in the mushrooms and cook for another 5 minutes or so, stirring occasionally. Stir in the barley and cook, stirring, until it glistens, then add the remaining ingredients (except the parsley).
  2. Bring everything to a boil over medium-high heat, then turn the heat down so the mixture barely bubbles. Cover and cook for about 30 minutes, stirring once or twice.
  3. The stew is done when everything is tender; taste, adjust the seasoning, garnish, and serve with crusty bread.

serves 4.

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