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Vegetable and Barley Stew served in a blue bowl
Created by: April J Harris

Vegetable and Barley Stew

Course Stew
Cuisine Vegetarian
Servings 4 to 6 servings
Whether you are vegetarian, vegan or just trying to eat less meat, my Old Fashioned Vegetable and Barley Stew is the prefect comfort food.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2 tablespoons mild olive or other vegetable oil
  • 4 leeks, cleaned and cut in half inch chunks
  • 5 large carrots, peeled and cut in half inch chunks
  • 5 large parsnips, peeled and cut in roughly half inch pieces
  • 1 cup mushrooms, cleaned and halved (or quartered if large)
  • 1 cup pearl barley
  • 4 cups vegetable stock you may need a little bit more or less
  • 1 teaspoon dried basil
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon freshly ground nutmeg


  • You need a casserole dish with a lid that will go from stove top to oven.
  • Preheat the oven to 350°F (180°C or 170°C for a fan oven).
  • Heat the oil in the casserole dish over medium heat on the stove top.
  • Sauté the leeks for two or three minutes, getting them well coated in the oil.
  • Tumble in the carrots and parsnips and cook for moment or two.
  • Stir in the mushrooms.
  • Rinse and sort the pearl barley.
  • Add the pearl barley to the vegetables and stir well to coat it in the oil.
  • Stir in 3½ cups of the stock along with the basil, pepper and nutmeg.
  • Cover the casserole and put it in the oven for 30 minutes.
  • Remove the casserole from the oven and stir the stew, adding a bit more stock if the barley has absorbed it all.
  • Return the casserole to the oven for another 20 - 30 minutes.
  • Remove the casserole from the oven and stir again, checking to see if the barley and vegetables are tender.
  • You can add a bit more stock to loosen the stew if desired, but you want it to be quite hearty.
  • Carefully taste for seasoning (it will be very hot) and adding salt and pepper if necessary.
  • Serve in warmed bowls.

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