I cannot rave enough about the wonder that is pearl barley. It’s cheap (approximately 40p per 500g here in the UK), healthy and filling, and I could personally devour its chewy goodness by the bucketload. If you’re looking for a New Year alternative to your usual pasta or rice, I definitely recommend giving it a try – particularly in this warming, hearty winter stew.
I’m a vegetarian, so I stirred through some Quorn chicken style pieces. However, I’m sure this would work just as well with the real thing! If you’re a meat-eater, switch out the veg stock for chicken stock and stir through some bacon lardons for an extra salty, savory touch. 
Vegetable and Pearl Barley Stew with Dumplings
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
A hearty vegetable and pearl barley stew with fluffy dumplings, perfect for warming up on a cold day.
Ingredients
- 1 tsp olive oil
- 2 large carrots, diced
- 2 onions, finely chopped
- 4 sticks of celery, diced
- 1 large leek, sliced
- 1 small turnip, diced
- 200g (7 oz) mushrooms, sliced
- 2 cloves of garlic, minced
- 100g (3 1/2 oz) pearl barley
- 200g (7 oz) Quorn chicken-style pieces or chicken
- 1 small glass white wine
- 900ml (3 3/4 cups) vegetable stock or chicken stock
- Salt and pepper, to taste
- For the dumplings: 100g (3 1/2 oz) self-raising flour
- 50g (1 3/4 oz) suet
- Cold water, as needed
Instructions
- Heat the olive oil in a large pot over medium heat. Add half of the onions, half of the carrots, and 2 sticks of celery. Fry for 5 minutes until soft.
- Add the pearl barley and cook for an additional minute, stirring constantly.
- Pour in the white wine, stir, and allow it to reduce for 2-3 minutes.
- Add the remaining onions, carrots, celery, leek, turnip, mushrooms, and garlic to the pot. Stir well to combine.
- Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the Quorn or chicken pieces to the stew. Season with salt and pepper to taste. Continue to simmer for another 30 minutes.
- Meanwhile, prepare the dumplings by mixing the self-raising flour and suet in a bowl. Gradually add cold water until a soft dough forms.
- Shape the dough into small balls and drop them into the simmering stew. Cover and cook for an additional 20 minutes, or until the dumplings are cooked through and fluffy.
- Serve the stew hot, ensuring each bowl has a generous portion of dumplings.
Notes
- For a meatier version, substitute Quorn with chicken and use chicken stock.
- Add bacon lardons for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat thoroughly before serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7
- Sodium: 600
- Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 15
- Cholesterol: 0
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Frequently Asked Questions
Can I use real chicken instead of Quorn in this stew?
Yes, you can substitute Quorn with real chicken pieces and use chicken stock for a meatier version of the stew.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days, and make sure to reheat thoroughly before serving.
What is the purpose of adding white wine to the stew?
The white wine is added to deglaze the pot and enhance the flavor of the stew, allowing it to reduce for 2-3 minutes before adding the other ingredients.
