Rustic and hearty, this Sausage and Barley Stew will heat you up on a chilly day! It’s filled with potatoes, carrots, mushrooms and child spinach and is of course thickened with pearl barley.
Barley is a superb solution to bulk up soups and stews like this one and my Sluggish Cooker Beef Barley Soup.
We’re fortunately shifting from summer season to fall right here in our little city in Oregon. There’s a chill within the air however the solar has not given up but so we’re having that inspiring combo of blue skies and gentle temperatures because the leaves start to show.
Soups, stews, and chilis are starting to make an look on our menu and this Sausage and Barley Stew was one of many first. It’s a kind of previous recipes that had gotten a bit misplaced in my assortment (or my mind!) and I’m so glad to be bringing it entrance and middle right now.
It is a hearty, healthful, household meal that’s loaded with veggies, barley, and flavorful Italian sausage.
Ingredient Notes
- Sausage: The recipe requires gentle Italian sausage hyperlinks however I’ve additionally performed it with floor Italian sausage and each are scrumptious.
- Recent produce: Diced yellow onion, minced garlic, chopped carrots, chopped celery, chopped yukon gold potatoes, quartered cremini mushrooms, and child spinach.
- Seasoning: Salt, freshly floor black pepper, and Italian seasoning
- Canned crushed tomatoes: I extremely suggest utilizing top quality tomatoes, like San Marzano. They’re milder, a bit sweeter, and positively much less acidic than different varieties.
- Pearl barley: Barley is a incredible entire grain to make use of in stews and soups. It provides nice texture, fiber, and acts as a pure thickener. You’ll want to choose pearl barley, not hulled barley which requires soaking and an extended cooking time.
- Broth: Low sodium beef broth.
- Wine: A little bit dry white wine, like Pinot Grigio, Pinot Gris, or Sauvignon Blanc balances the tomatoes in a beautiful manner. You possibly can substitute further broth if you wish to omit the wine.
- Oil: Additional virgin olive oil.
Methods to Make Sausage and Barley Stew
- In a Dutch oven, brown the sausage hyperlinks in oil till browned on all sides and nearly cooked by way of. Switch the sausage hyperlinks to a chopping board and permit them to chill silghtly.
- Add the remaining oil to the pot and add the onion, carrots, and celery. Season with a little bit salt and pepper and cook dinner, stirring, till the veggies have softened a bit.
- Add the potatoes, mushrooms, and garlic, and cook dinner, stirring often for one more 2 to three minutes.
- Slice the sausage and add it again to the pot together with the barley, crushed tomatoes, beef broth, wine, Italian seasoning, and remaining salt and pepper.
To substitute floor Italian sausage in step 1 above, simply cook dinner it till crumbled and browned, switch it to a plate, and proceed as directed.
- Deliver to a full rolling boil, then, cut back the warmth and simmer, lined, for about 50 to 55 minutes, stirring about midway by way of, till the barley is cooked and the potatoes are tender.
- Stir within the spinach and cook dinner briefly, simply till the spinach has softened.
Storage Suggestions
Refrigerate: Switch the cooled stew to an hermetic container and refrigerate for as much as 3 to 4 days.
Freeze: Freeze in freezer-safe or portioned into meals storage baggage and freeze for as much as 3 months. Thaw the stew safely within the fridge in a single day earlier than reheating.
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Sausage and Barley Stew
Rustic and hearty, this Sausage and Barley Stew will heat you up on a chilly day! It is filled with potatoes, carrots, mushrooms and child spinach and is of course thickened with pearl barley.
Components
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound gentle Italian sausage hyperlinks, not absolutely cooked (*see notes under)
- 1 cup diced yellow onion
- 2 medium carrots, peeled and minimize into ½- to 1-inch chunks
- 2 ribs celery, chopped ¼- inch items
- ½ teaspoon salt, or to style, divided
- ½ teaspoon freshly floor black pepper, divided
- 3 small yukon gold potatoes, peeled and minimize into 1-inch chunks (1 pound or much less)
- 8 ounces cremini mushrooms, stems eliminated and quartered
- 1 teaspoon minced garlic
- ½ cup pearled barley, raw
- 28 ounce can crushed tomatoes, good high quality tomatoes like San Marzano
- 3 cups low sodium beef broth
- ½ cup dry white wine, like Pinot Grigio, Pinot Gris, or Sauvignon Blanc
- 1 teaspoon Italian seasoning
- 5 ounces contemporary child spinach
Directions
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Warmth 1 tablespoon oil in a Dutch oven over MEDIUM warmth. Add the sausage hyperlinks and cook dinner for10 to 12 minutes till the sausage is browned on all sides and nearly cooked by way of. Switch the sausage hyperlinks to a chopping board and permit them to chill silghtly.
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In the meantime, add the remaining oil to the Dutch oven and return it to MEDIUM warmth. Add the onion, carrots, and celery. Season with ¼ teaspoon every of salt and pepper and cook dinner, stirring, till the veggies have softened a bit, about 4 or 5 minutes. Add the potatoes, mushrooms, and garlic, and cook dinner, stirring often for one more 2 to three minutes.
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Slice the sausage into ½-inch rounds and add it again to the pot together with the barley, crushed tomatoes, beef broth, wine, Italian seasoning, and remaining salt and pepper. Stir to mix nicely.
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Deliver to a full rolling boil over HIGH warmth. Then, cut back the warmth to LOW and simmer, lined, for about 50 to 55 minutes, stirring about midway by way of, till the barley is cooked and the potatoes are tender. Take away the duvet and stir within the spinach. Prepare dinner for one more 2 or 3 minutes, uncovered, till the spinach has softened. Style and season with further salt, provided that wanted.
Notes
Storage
Refrigerate: Switch the cooled stew to an hermetic container and refrigerate for as much as 3 to 4 days.
Freeze: Freeze in freezer-safe or portioned into meals storage baggage and freeze for as much as 3 months. Thaw the stew safely within the fridge in a single day earlier than reheating.
Vitamin
Energy: 413 kcal · Carbohydrates: 35 g · Protein: 15 g · Fats: 24 g · Saturated Fats: 7 g · Polyunsaturated Fats: 3 g · Monounsaturated Fats: 12 g · Ldl cholesterol: 43 mg · Sodium: 897 mg · Potassium: 1264 mg · Fiber: 7 g · Sugar: 7 g · Vitamin A: 4477 IU · Vitamin C: 31 mg · Calcium: 98 mg · Iron: 4 mg
Vitamin info is routinely calculated utilizing generic substances, and is an estimate not a assure. For extra correct outcomes, please check with the labels in your substances at residence.
This put up was initially revealed April 6, 2013. It has been up to date with new textual content and pictures.
