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 of delicious flavors! Plus, it's really easy to make! You could sub the carrot, parsnip, and swede for other vegetables of your choice, if you so desire. Potatoes, sweet potatoes, butternut squash – all would work well here. Serve it with some warm bread and you've got yourself a delicious, autumnal meal. This Root Vegetable Stew is fantastic!
Butterbean & Barley Root Vegetable Stew [Vegan]
Serves
4
Cooking Time
45
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
Preparation
- 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.
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Beans - White - Carrot
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Parsnip
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About The Author
Jenny Marie
See My RecipesHi, my name is Jenny! I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips, beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines, mental health advocates, dogs, cats and otters, and a very special beirdo. Check out my blog: Jenny Marie.
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