This simple recipe makes a hearty and delicious stew that will warm you up during these cold winter months. The mushrooms and barley help fill you up while the spices, ginger and spicy mustard give this stew a unique and flavorful broth not found in many standard barley stews. This recipe can be easily doubled and used to fill the freezer or a larger crowd. Feel free to wrap a rustic crusty loaf of bread in aluminum foil and warm it up in the sauce zone in order to sop up extra broth.
My Cook: Mushroom Barley Stew
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 3 large carrots, peeled and diced
- 1 tbsp fresh ginger, grated
- 1 tsp spicy mustard
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp dried oregano, minced
- 1 cup vegetable broth
- 14 oz can petite diced tomatoes, drained
- ¼ cup white wine
- ½ cup barley
Split mushrooms, onion, and garlic between two Suvie pans. Toss each pan’s contents with 1 tbsp olive oil and broil for 10 minutes.
After the broil, pour off excess water from the mushrooms and combine into one Suvie pan. Add carrots, ginger, mustard, thyme, oregano, pepper, 1 tsp salt, vegetable broth, tomatoes, and wine to the pan and stir to combine. Load into one of the upper cooking zones of Suvie.
Add barley to starch pan with 2 tsp salt. Load into starch zone.
Fill the reservoir, enter cook settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
High, 2 hours and 30 minutes
Starch: 45 minutes
After the cook, remove the stew and barley from Suvie.
Stir the barley into the stew, season to taste with salt and pepper, and serve.