Vegan Stew With Ale Pearl Barley Recipes

VEGETABLE AND PEARL BARLEY STEW WITH HERBY DUMPLINGS (VEGAN)

Steps:

• Heat the olive oil and dairy free margarine in a large, oven-proof casserole pan or saucepan. Add the onion, leek and celery and fry gently for about 10 minutes until soft and translucent.
• Add the crushed garlic and fry for thirty seconds then stir in the flour.
• Stir in the dry white wine (if using) a little at a time; don't add it all in one go or you will end up with a lumpy sauce. Once you have incorporated all of the wine, gradually stir in the stock.
• Add the pearl barley along with the thyme, bay leaves and rosemary. Bring up to the boil; allow to boil rapidly for 10 minutes, stirring occasionally.
• Turn down to a gentle simmer then add the carrots, parsnips, potato and swede.
• Cover the pot and simmer gently for 30-40 minutes until the pearl barley and vegetables are soft. Stir the stew regularly to prevent it from catching on the bottom. Top it up with a little extra stock if needed but bear in mind that this stew is meant to be quite thick.
• While the stew is cooking preheat the oven to 200C/400F/gas mark 6 and prepare the dumplings.
• Mix together the self-raising flour, salt and dried herbs in a large bowl. Add the cold dairy free margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Gradually stir in enough cold water to bring the mixture together into a ball.
• Once the vegetables and pearl barley are tender, remove the pan from the heat. Remove the thyme and rosemary sprigs (if using fresh herbs) and the bay leaves. Season generously to taste with salt and pepper.
• Roll the dough into balls about the size of a golf ball and dot them all over the top of the stew. Place the uncovered pan in the oven and bake for about 20-25 minutes until the dumplings are golden.
• The stew is best eaten fresh, but leftovers will keep in the fridge for up to 5 days (the stew will thicken as it sits).

VEGAN STEW WITH ALE & PEARL BARLEY

Steps:

• Heat the oil in a large casserole or deep frying pan.
• Peel the onion and slice into thick rings. Fry gently for a few minutes until softened.
• Cut the mushrooms into large chunks, and add them to the pan, followed by the peeled and crushed garlic cloves.
• Add the flour to the pan, stir to coat everything so no lumps remain.
• Add the ale, vegetable stock, tomato purée, brown sugar, cider vinegar and thyme. Bring to the boil then reduce to a gentle simmer. Wash the pearl barley well, drain and add to the pan.
• Peel the carrots, slice vertically then into large chunks. Cut the potatoes into quarters or thick slices. Add them to the pan, bring it back to the boil and then reduce again to a simmer.

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

PEA & FETA PEARL BARLEY STEW

Steps:

• Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
• Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
• Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.