Wednesday, July 7, 2010

Carrot & Barley Stew

This isn't exactly a summer dish, but I had all the right ingredients for it and as you might have noticed (due to the lack of posts) I haven't been inspired to cook as much lately. Ever since returning from our vacation at the beginning of the month, I just  haven't been in the mood to cook. I'm trying to change that. This stew turned out very delicious. My husband even went back for seconds which is unheard of when it comes to soups and stews.

Carrot and Barley Stew

4 carrots, peeled and cut in chunks
1 pint of mushrooms, sliced
1 small onion, diced
1 cup of barley
2 tbsp grated fresh ginger
4 cups beef broth*
2 stalks of celery
1 tbsp olive oil
1 tbsp butter
salt and pepper to taste

In a medium soup pan, saute onion and mushrooms in olive oil and butter. Add the barley and toast it in the oil. When it starts to brown, quickly add the carrots, celery, ginger and beef broth. Season to taste. Let simmer for an hour and half.

*use vegetable broth for a vegetarian meal. Omit butter for a vegan meal.

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