Autumnly Stew, with mustardy pearl barley (Στιφάδο, με κριθάρι μουστάρδας)

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No Autumn theme is complete without a filling, warming stew. This particular one is so hearty, warming and comforting, that the addition of meat would simply be unnecessary, considering it packs such a punch of flavour without it. The hour of slow cooking does its magic, and the flavours intensify throughout. You dont even have to do much, you just add in your veggies batch by batch, and then let it do its thaaang! At the end, not only are you super warm and happy on the inside, but you’re totally proud, realizing you’ve just made something taste so good!

The portobello mushrooms are what give the dish “meatiness” while the swede gives the bite, and the thyme and rosemary those wintery flavours. The pearl barley was added in this recipe because it complements the textures perfectly – it adds that “chewy” dimension to it. Not only that, but pearl barley has been deemed one of the worlds healthiest foods, containing molybdenum, manganese, dietary fiber, selenium, copper, vitamin B1, chromium, phosphorus, magnesium and niacin. *Breathe* And thats just the barley, i cant even be bothered to write the nutritional benefits of all the other vegetables and herbs that are in the actual stew! Swede for example is an underrated and relatively unused superfood, which is seasonal and yummy at the moment.

Autumn hearty vegan stew, with mustardy pearl barley #veganstew #stew #vegan #autumn $pearlbarley

Serve the warm stew on top of the pearl barley, with a crispy green salad to add crunch. Have some warm fresh bread on the table, to soak up any lovely juices left on the plate. A great choice for a cruelty-free sunday dinner!

Autumn Stew, with mustard pearl barley

[wpurp-searchable-recipe]Autumn Stew, with mustard pearl barley – – – [/wpurp-searchable-recipe]

  • Total Time: 1h 5m


  • 4 portobello mushrooms (each cut into 6 chunks) / μανιτάρια πορτοπέλο
  • 1 onion, cut into petals / κρεμμύδι κομμένο σε πέταλα
  • 1 1/2 tsp. dried rosemary / 1.5κ.γ. αποξηραμένο δεντρολίβανο
  • 1 large carrot, peeled and sliced / μεγάλο καρότο, κομμένο
  • 2 garlic cloves, sliced / σκελίδεσ σκόρδο ψιλοκομμένο
  • 1 small swede / γογγύλι, μικρό
  • 1 medium potato (roughly peeled and cut into 3cm chunks) / μέτρια πατάτα, κομμένη σε κύβους των 3εκ.
  • 10 sundried tomatoes (not in oil) / λιαστές ντομάτες (όχι σε λάδι)
  • 1/2 bunch fresh thyme, leaves picked / μισή χούφτα φύλλα θυμαριού φρέσκο
  • 2 tbsp. tomato paste
  • 2 bay leaves (dried) / φύλλα δάφνης
  • 1 c good red wine / 1φλτ. κόκκινο κρασί
  • 1 1/2 c quality vegetable stock
  • 1 1/2 tbsp. cornflour / κόρνφλάουρ
  • 1 1/2 tbsp. blackstrap molasses / 1.5κ.σ. μελάσα μαύρη
  • 2 tsp. salt

Pearl Barley

  • 400 g pearl barley
  • 2 tsp. english mustard



  1. In a large pan, cover the pearl barley with plenty of water and leave to soak
  2. Heat 2tbsp olive oil in a casserole dish. Once hot, add in your chunks of portobello mushroom. Stir. A few minutes later add in your onion wedges and stir again
  3. After 5 minutes add in the garlic, carrot and dried rosemary. Cook and stir for 10 minutes. While you wait peel and chop the swede into rough 3cm chunks
  4. Add in the chopped swede, potato chunks, sun-dried tomatoes, thyme, and bay leaves. Add 1.5tsp salt. Cook and stir for another 5 minutes
  5. Now add in your red wine and deglaze the pan with it (deglazing involves scraping the bits and goodness of the bottom of the pan so that it becomes part of the liquid). While waiting for that to come to a boil, combine your 1.5tbsp of cornflour with 4tbsp of cold water until it mixes.
  6. One the wine is boiling, add in your vegetable stock, 0.5tsp salt, tomato paste, molasses and cornflour mixture
  7. Allow this to come to the boil and allow it to be on a low boil for 5-10minutes without a lid. Once time is up, reduce heat to the lowest (simmer) and cover with the lid. Allow this to simmer on the lowest heat (lid on) for 45 minutes
  8. After 45 mins, remove the lid and allow to simmer (without lid) for 15 minutes. When time is up, leave the lid off and let it stand for 15 minutes before serving. At this point you can make your pearl barley

Mustard pearl barley

  1. Boil the pearl barley in well salted water according to packet instructions (usually 15 minutes but can vary). When done, drain and stir through the english mustard and any remaining thyme leaves.
By | 2017-02-14T14:09:46+00:00 November 11th, 2016|Dinner, Freezer Friendly, Soups and stews|0 Comments

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