It’s very nearly the weather for hearty stews and comforting bowls of soup and suchlike, wouldn’t you say, friends? It’s the weather for tea loaves and cinnamon-spiced porridge and bedtime cups of tea. In the winter I do try to buy seasonally and not gorge myself too much on plump tomatoes or summer berries. The endless parade of root vegetables can get a little tiresome as springtime approaches, but for now I’m definitely appreciating them.
This is a pretty staple autumn/winter stew in my kitchen; for some reason, barley always strikes me as a winter grain. It’s soft and squishy and comforting in dishes like these and I throw it in many dinners at this time of year. You can buy it pretty cheaply in bulk and keep it in the cupboard for the cooler months.
Butterbean & Barley Root Vegetable Stew
- 1 tbsp olive oil
- 3 cloves garlic finely chopped
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 medium parsnips chopped
- 1 small swede chopped
- 1/2 cup pearl barley rinsed well
- 1 tbsp plain or thickening flour
- 1 tbsp thyme
- 1.5 pints vegetable stock
- 1 can butter beans drained and rinsed
- Heat the olive oil in a large, deep pan, and soften the onions and garlic for a few minutes over a medium heat.
- Add the root vegetables, barley, flour, and thyme. Mix well.
- When well mixed, add the vegetable stock and butter beans.
- Turn down to a low heat and simmer for 45 minutes, or until the root vegetables are all soft.
- Serve hot with crusty bread.
You could sub the carrot, parsnip, and swede for other vegetables of your choice, if you so desire. Potatoes, sweet potatoes, butternut squash – all would work well here. I recommend serving with hot crusty bread fresh from the oven (or fresh from the Tesco bakery counter, if that works better for you). I halved this no-knead recipe and left the dough overnight in the fridge and it turned out wonderfully…
I sure hope you’re all enjoying the changing season wherever you are. I’m longing for a bit more nature lately so I’ve been trying my best to go out and find it, even with the limited resources I have on hand. What are your favourite ways to enjoy autumn-time when it hits, my friends?
“…the best of the summer gone, and the new fall not yet born. The odd uneven time.” [x]
Like my content?