Mushroom Barley Stew with Potatoes

Cuisine

Eastern European

Servings

6

Total time

1 hr 25 min

Prep

20 min

Cook

1 hr 5 min

Difficulty

medium

Ingredients

• 2 Tablespoon olive oil - 2 (tablespoons)
• 1.5 Cup yellow onion, diced - 1 1/2 (cups), diced
• 1 Cup carrots, diced - 1 (cup), diced
• 1 Pound cremini mushrooms, sliced - 1 (pound), sliced
• 3 Count garlic, minced - 3 (cloves), minced
• 0.75 Cup pearl barley, rinsed - 3/4 (cup), rinsed
• 1 Pound Yukon Gold potatoes, cut into 1-inch pieces - 1 (pound), Cut into 1-inch pieces.
• 6 Cup vegetable broth - 6 (cups)
• 1 Teaspoon dried thyme - 1 (teaspoon)
• 2 Count bay leaves - 2 (whole), Remove before serving.
• 1 Teaspoon kosher salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prepare the vegetables and barley

   1. *Dice the onion and carrots*, *slice the mushrooms*, mince the garlic, rinse the barley, and cut the potatoes into 1-inch pieces.

2. Soften the onion and carrots

   2. Heat the olive oil in a large Dutch oven over medium heat, then add the onion and carrots; *cook until softened*, about *5 minutes*.

3. Cook the mushrooms

   3. Add the cremini mushrooms and garlic; *cook until the mushrooms release their liquid* and begin to brown, about *8 minutes*.

4. Add grains, potatoes, broth, and seasonings

   4. 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*.

5. Simmer until tender

   5. 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.

6. Finish and serve

   6. Remove the bay leaves, stir well, and adjust the seasoning; *simmer uncovered for 5 minutes* if a thicker stew is desired, then serve *hot*.