Slow-Cooker Mushroom and Barley Stew
In short: Pearl barley, mushrooms, carrots and thyme simmer all day in a slow cooker into a thick, earthy stew with spinach and balsamic stirred in at the end. It takes about 8 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 8 h
- Total
- 8 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 230 kcal
This is the kind of stew you can start in the morning and come home to. Pearl barley swells and thickens the broth as it cooks, mushrooms add a deep savory flavor and carrots bring a bit of sweetness. A short browning step at the start makes a noticeable difference to the flavor, but you can skip it on very busy days. Stir in spinach and a splash of balsamic vinegar just before serving.
Instructions
- Heat the oil in a large skillet over medium-high heat. Cook the onion and mushrooms for 10 minutes, stirring now and then, until the mushrooms are deeply browned and their liquid has evaporated.
- Stir in the garlic and tomato paste and cook for 1 minute. Scrape everything into the slow cooker.
- Add the barley, carrots, celery, soy sauce, thyme, rosemary, bay leaves and stock, and stir well.
- Cover and cook on low for 7 to 8 hours, or on high for 4 hours, until the barley and carrots are tender and the stew is thick.
- Remove the bay leaves. Stir in the spinach and let it wilt for 5 minutes with the lid off.
- Add the balsamic vinegar, salt and pepper, then taste and adjust. If the stew is too thick, stir in a little hot water. Serve with parsley on top.
Tips
- Barley keeps absorbing liquid as the stew sits, so expect leftovers to be much thicker. Loosen with extra stock or water when you reheat.
- Add a handful of dried porcini mushrooms with their soaking liquid for a more intense flavor, or stir in cooked white beans for extra protein.
Questions and answers
Can I make this stew on the stove?
Yes. Simmer everything except the spinach and vinegar in a covered pot for 50 to 60 minutes, stirring now and then, until the barley is tender.
Can I use hulled barley or another grain?
Hulled barley needs about an hour more and works well on low for 9 hours. Farro also works, but brown rice may turn mushy in a slow cooker.
Does the stew freeze well?
Yes, for up to 3 months. Cool completely before freezing and add water when reheating, as the barley thickens it a lot.
How long does it take to make Slow-Cooker Mushroom and Barley Stew?
About 8 h 20 min in total: 20 min of preparation and 8 h of cooking.
How many calories are in Slow-Cooker Mushroom and Barley Stew?
About 230 kcal per serving, with 8 g of protein, 38 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 38 g |
| Fat | 5 g |
| Fiber | 9 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
