How long does this Butterbean & Barley Root Vegetable Stew need to simmer?

This stew simmers for 45 minutes, or until the root vegetables like carrots, parsnips, and swede become soft and tender.

Can I use different root vegetables in this stew recipe?

Yes, you can substitute or add other root vegetables such as potatoes or sweet potatoes, ensuring they are chopped to a similar size for even cooking alongside the carrots, parsnips, and swede.

What is swede and can I substitute it in this stew?

Swede, also known as rutabaga, is a root vegetable with a slightly sweet and earthy flavor. If unavailable, you could use turnip or additional parsnip to maintain a similar texture and taste profile.

How can I thicken this Butterbean & Barley Root Vegetable Stew further?

The recipe already includes 1 tablespoon of plain or thickening flour. For a thicker stew, you could add a bit more flour mixed with a splash of cold water before adding the vegetable stock.

How should I store leftover Butterbean & Barley Root Vegetable Stew?

Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. This hearty stew also freezes well for up to 2-3 months.

7 years ago

Butterbean & Barley Root Vegetable Stew
[Vegan]

Name: Butterbean & Barley Root Vegetable Stew [Vegan]
Cook time: 45 min
Yield: 4
Ingredients: 1 tablespoon 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 tablespoon plain or thickening flour; 1 tablespoon thyme; 1.5 pints vegetable stock; 1 can butter beans drained and rinsed

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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A warm bowl of Butterbean & Barley Root Vegetable Stew, rich with chunks of carrots, parsnips, swede, and butter beans, garnished with fresh thyme and served with crusty bread.

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Butterbean & Barley Root Vegetable Stew [Vegan]

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Rich, hearty, and filling, this root vegetable stew is the recipe perfect for cold autumn or winter days. It’s very nearly the weather for hearty stews and comforting bowls of soup, wouldn’t you say, friends? Make this one of stews you try! It's made with seasonal ingredients and is full... Read More

Ingredients You Need for Butterbean & Barley Root Vegetable Stew [Vegan]

1 tablespoon 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 tablespoon plain or thickening flour
1 tablespoon thyme
1.5 pints vegetable stock
1 can butter beans drained and rinsed

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How to Prepare Butterbean & Barley Root Vegetable Stew [Vegan]

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.