Why make this recipe
Slow-cooked tomato and fennel stew with pearl barley is a delightful dish that combines fresh vegetables with hearty grains. This stew is not only delicious but also packed with nutrition. The combination of tomatoes and fennel gives it a unique flavor, while pearl barley adds a lovely chewiness. It’s perfect for colder days and can be enjoyed as a main meal or a side dish.
How to make Slow-cooked tomato and fennel stew with pearl barley
Ingredients
- 150g/5½oz pearl barley, rinsed
- 400ml/14fl oz vegetable stock
- 2 x 400g tins cannellini beans, drained and rinsed
- 600g/1lb 5oz fennel, finely chopped
- 100g/3½oz black olives, stones removed, roughly chopped
- 2 garlic cloves, crushed
- 2 bay leaves
- ½ tbsp olive oil
- 8 large tomatoes on the vine
- 30g/1oz fresh basil, very finely chopped
- 2½ tbsp olive oil
- ½ tbsp lemon juice, plus extra if needed
- 15g/½oz pine nuts, roughly chopped
- Sea salt and freshly ground black pepper
Directions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves, and oil in a casserole dish or a small, deep roasting tin. Stir to combine.
- Place the tomatoes on top of the mixture, cover tightly with kitchen foil or a lid, and cook for 1 hour.
- Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, a pinch of sea salt, lemon juice, and pine nuts in a small bowl. Set aside.
- After 1 hour, leave the stew to stand for 10 minutes. Carefully lift the tomatoes onto a separate plate, then stir half of the dressing into the stew. Taste and add more salt, pepper, and lemon juice if needed.
- Return the tomatoes to the dish and drizzle over the remaining dressing. Serve immediately.
How to serve Slow-cooked tomato and fennel stew with pearl barley
This stew can be served warm in bowls. It pairs well with crusty bread or a fresh salad. For extra flavor, you can sprinkle some more chopped basil on top before serving.
How to store Slow-cooked tomato and fennel stew with pearl barley
You can store any leftover stew in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. Make sure to let it cool completely before transferring to a freezer-safe container.
Tips to make Slow-cooked tomato and fennel stew with pearl barley
- Rinse the pearl barley well to remove any excess starch before cooking it.
- You can adjust the seasoning according to your taste. Feel free to add more garlic or a sprinkle of chili flakes for a kick.
- If fresh tomatoes are not available, you can use canned tomatoes instead.
Variation
You can add more vegetables to the stew, such as carrots or zucchini, for added nutrition. Adding spinach or kale right before serving can also enhance the flavor and color of the dish.
FAQs
Can I use other types of beans?
Yes, you can use other canned beans like kidney beans or black beans if you prefer.
Is this stew suitable for vegetarians?
Yes, this stew is entirely plant-based and is perfect for vegetarians.
How can I make it gluten-free?
To make it gluten-free, you can replace pearl barley with quinoa or another gluten-free grain.
