Hearty Mushroom and Barley Stew

A rich and comforting stew packed with earthy mushrooms and chewy barley, perfect for a chilly evening.

By RecipeBoss

Servings

Time Required

1 hr 15 min

Ingredients

6 cups beef broth

1 cup pearled barley

16 oz cremini mushrooms

1 large yellow onion

3 medium carrots

2 medium celery stalks

4 cloves garlic

2 tbsp olive oil

1 tsp thyme

0.5 tsp rosemary

1 leaf bay leaf

1 tsp salt

0.5 tsp black pepper

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1
Prepare the vegetables: chop the yellow onion, dice the carrots, slice the celery stalks, and mince the garlic. Clean and slice the cremini mushrooms.
2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, diced carrots, and sliced celery. Sauté for 7-10 minutes until softened.
7 min
3
Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until mushrooms are browned and garlic is fragrant.
5 min
4
Stir in the pearled barley, beef broth, thyme, rosemary, and bay leaf. Season with salt and black pepper.
5
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until barley is tender and the stew has thickened. Stir occasionally.
45 min
6
Remove the bay leaf before serving. Adjust seasoning with salt and pepper if needed.

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