1h 25m$15.15Mushroom Barley Stew with Potatoes
A hearty vegetarian Eastern European-style stew with cremini mushrooms, pearl barley, Yukon Gold potatoes, carrots, and vegetable broth. It is savory, filling, and made in one pot for a comforting dinner.
- Cuisine
- Eastern European
- Energy
- 250 calories per serving
- Protein
- 6.7 g per serving
- Carbs
- 46.4 g per serving
- Fat
- 5.2 g per serving
- Sodium
- 1065 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
pearl barley, rinsed
0.75 Cup
Bob's Red Mill Pearl Barley
18%
yellow onion, diced
1.5 Cup
Kroger® Yellow Onion 3 lb Bag
22%
dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
cremini mushrooms, sliced
1 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
vegetable broth
6 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
garlic, minced
3 Count
Kroger® Whole Garlic Bulbs
1%
carrots, diced
1 Cup
Kroger® Whole Carrots
14%
bay leaves
2 Count
Kroger® Bay Leaves Container
12%
Yukon Gold potatoes, cut into 1-inch pieces
1 Pound
Yukon Gold Potatoes
100%
black pepper
0.5 Teaspoon
Smart Way™ Ground Black Pepper
2%
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
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Cook this recipe
- vegetable broth-6 cups
- yellow onion-1.5 cups
- carrots-1 cup
- cremini mushrooms-1 pound
- garlic-3 cloves
- pearl barley-0.75 cups
- Yukon Gold potatoes-1 pound
- olive oil-2 tablespoons
- dried thyme-1 teaspoon
- bay leaves-2 whole
- kosher salt-1 teaspoon
- black pepper-0.5 teaspoons
Dice the onion and carrots, slice the mushrooms, mince the garlic, rinse the barley, and cut the potatoes into 1-inch pieces.
Keep knife blades pointed away from your hands while cutting vegetables.
Heat the olive oil in a large Dutch oven over medium heat, then add the onion and carrots; cook until softened, about 5 minutes.
Use caution when adding vegetables to hot oil to avoid splatter.
Add the cremini mushrooms and garlic; cook until the mushrooms release their liquid and begin to brown, about 8 minutes.
Stir in the pearl barley, Yukon Gold potatoes, vegetable broth, dried thyme, bay leaves, salt, and black pepper; scrape the bottom of the pot and bring to a boil.
Stir carefully as the stew comes to a boil to avoid hot splashes.
Reduce the heat to low, cover partially, and simmer; cook until the barley is tender and the potatoes are soft but not falling apart, about 45 to 55 minutes.
Use oven mitts when handling the hot Dutch oven lid.
Remove the bay leaves, stir well, and adjust the seasoning; simmer uncovered for 5 minutes if a thicker stew is desired, then serve hot.
Ladle the hot stew carefully to avoid splashes.
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