There are days when you want food that behaves. Not fussy, not flashy, and certainly not demanding a parade of pans. You want the kind of supper that asks only one thing of you. Put the oven on, and let it get on with the business of making you feel better.
This pearl barley stew is wholesome in the nicest way. The pearl barley swells and softens into something plush and soothing, while the sausages lend their smoky, savoury swagger. And the carrots, cut into rounds, turn sweet and yielding as they roast and braise in the same breath. It tastes like you’ve been slaving away for hours, even when you haven’t.
A Recipe That Stands The Test Of Time
What I love about barley is the way it gives you comfort without heaviness. It doesn’t collapse into mush, it stays politely chewy. And because it’s so good at drinking up flavour, you can keep the ingredient list sensible and still end up with something deeply satisfying.
Here, the backbone is simple: onions (or leeks, if you want something softer and more fragrant), garlic, smoked paprika, stock, and a bright little hit of white wine. Then come the bay leaves and thyme, which make the whole pot smell quietly purposeful. A splash of soy sauce brings depth, and if you add mushroom ketchup or Worcestershire, all the better this dish will become.
Smoky Sausages and Sweet Carrots
Sausages are a shortcut I never apologise for. Brown them first, properly, until they’re bronzed and fragrant, because that colour becomes flavour later. Once they’re nestled back in, they give the stew a roundness and richness that makes everything else taste more itself.
And the carrots deserve their own moment. Chunky is important here. Too thin and they surrender; too thick and they stay stubborn. But cut them generously and they turn honeyed at the edges. Meanwhile, they keep their shape, which matters, because this stew is all about lovely, distinct and textural bites.
Greens, Beans, and a Proper Finish
Towards the end, you stir in your greens, cavolo nero if you want that dark, mineral chew, or curly kale if you prefer something lighter and more ruffled. Either way, the colour wakes the whole pot up. Then come the white beans, which make the stew feel abundant.
Finally, there’s the cheese. Parmesan gives that salty, nutty edge, while mature cheddar makes it feel even more cosy and British. Either is excellent. And then you finish properly. Lemon zest for brightness, parsley for a fresh bite, and a generous glug of good olive oil.
Make-Ahead Magic and Friendly Swaps
Because this pearl barley stew is the sort of thing that improves with time, it’s ideal for cooking once and eating twice. The flavours deepen overnight, and the barley becomes even more velvety. It also freezes brilliantly, which means you can stash a portion for a future evening when you can’t be bothered to be admirable.
If you want to keep it vegan, go for veggie sausages, or simply add more beans or cooked lentils at the end. And if you’re short on time, you can simmer it on the hob instead of using the oven. However, the oven method gives you that gentle, all-over heat that makes the stew feel particularly calm.
If this pearl barley stew is your idea of a good evening, keep the comfort going with my Herby Chestnut & Cheddar Beef Cobbler, or go a little lusher with the Jerusalem Artichoke & Leek Tart with Truffle Pesto.
Ingredients
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Stew Base
- Add-Ins & Finish
Instructions
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Brown the sausages (5 minutes)
- Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the sausages all over until golden (not cooked through—just colour). Remove and set aside. Build the base (8 minutes)
- Add the remaining 2 tbsp olive oil to the pot.
- Add onions/leeks and a pinch of salt, and cook 4–5 minutes until soft.
- Add garlic and cook 1 minute until fragrant. Add the spice (1 minute)
- Stir in the smoked paprika and cook for 30 seconds to bloom. Add carrots, barley and stock (2 minutes)
- Add the carrot batons and pearl barley, stirring to coat.
- Pour in the white wine and stock.
- Add soy/tamari, mushroom ketchup/Worcestershire (if using), bay leaves and thyme/rosemary. Stir well. Nestle in the sausages (1 minute)
- Lay the browned sausages on top of the barley and veg. Slow braise in the oven (50–60 minutes)
- Cover with a lid and transfer to a 180°C (160°C fan) oven.
- Cook 50–60 minutes until the barley is tender, the carrots are soft and the sausages are cooked through.
- Check halfway, gently stir, and add a splash more stock/water if it looks dry. Finish with greens and cheese (5 minutes)
- Remove from the oven.
- Stir through the cavolo nero in batches until wilted.
- Stir in the white beans to warm through.
- Add the Parmesan/cheddar and fold through. Taste and season (2 minutes)
- Taste and adjust salt and black pepper—go gently as the soy and ketchup add depth. Serve (2 minutes)
- Ladle into bowls.
- Finish with lemon zest, parsley, a generous glug of good olive oil, cracked black pepper and flaky sea salt.
Notes
Make it vegan: Use veggie sausages, or swap sausages for a second tin of white beans or cooked lentils stirred through at the end. Batch cooking: Freezes well for up to 3 months. Cool completely, freeze in portions, and reheat gently with a splash of stock. Stock matters: Use a good-quality stock—this stew relies on it for depth. Sausage note: If sausages are lean, brown them well for colour and flavour; they’ll finish cooking in the oven. Timing flexibility: Stovetop option—simmer covered for 40–45 minutes instead of oven braising. Leftovers: Keeps 4 days in the fridge and tastes even better the next day.
