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No beef and barley stew

  • 2 T Butter
  • 4 Carrots, minced
  • 1 t Cumin Seed, ground
  • 1/2 t Coriander Seed, ground
  • 2 Onions, minced
  • 4 Celery Stalks, minced
  • 4 Garlic Cloves, minced
  • 3 T Tomato Paste
  • 3 Dried Smoked Chilies
  • 2 Dried Red Chilies
  • 2 t Smoked Paprika
  • 1 t Sweet Paprika
  • 1000 g Vegetable Stock
  • 1 t Medium-Grain Salt
  • 1 t Black Peppercorn, ground
  • 300 g Cooked Barley or Cooked Wheat Berries
  • 100 g Cooked Lentils
  • Herbs
    • Dried Thyme Leaves
    • Dried Rosemary Leaves
    • Dried Marjoram Leaves
    • 1 Clove
  • Bread and Butter, for serving
  1. Cook base. Heat butter in stockpot over medium heat. Add carrots, cumin, and coriander, and cook 5-10 minutes until soft. Add onion and celery, and cook another 5-10 minutes until soft.
  2. Caramelize tomato paste. Push vegetables to the side of the pot. Add tomato paste, flatten to increase its surface area, and cook 5 minutes until it starts to stick to bottom. Add chilies and paprikas, and cook 1 minute more. Add some stock to scrape up the fond that formed under the tomato paste.
  3. Simmer. Add stock and remaining ingredients, and simmer 30 minutes.
  4. Season to taste.
  5. Serve with buttered bread.

There should be little water in the stew.