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
- 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).
- 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.
- The stew is done when everything is tender; taste, adjust the seasoning, garnish, and serve with crusty bread.