Pearl Barley Stew

Hearty, warming, seasonal and makes a lot of some quite humble ingredients. Ideal winter eating!

Base was: shallots, carrots, garlic, miso and chilli flakes.

Bulk was: potatoes, cabbage, carrots, leeks, pearl barley.

First I made a super quick stock from the veg off cuts, a garlic clove and bay leaf, covered with cold water, simmered for about 20 minutes.

Diced the potatoes and carrots, sliced the leek and cabbage and roasted on high 200C for 15 mins whilst prepping the base.

To make the stew - I sweated the finely diced shallot and carrot  in oil, for the base for about 10-15 minutes until nice and soft and translucent. Then added grated garlic, a pinch of chilli flakes and the bay leaves and cooked for a minute. Added the pearl barley, stirred through, then added a teaspoon of red miso paste. Once all nicely coated and combined I strained in the stock and topped up with water. Left to simmer gently for 40 minutes until the barley was almost cooked.

To finish I mixed the roasted veg into the stew, adjust the liquid level and seasoned with salt and acidity (balsamic or sherry vinegar or lemon juice would work). 

Herbs would have been a welcome addition if I had them! Also you can use any veg you have or like, let’s be honest.