Hearty Vegetable Barley Stew with Mushrooms and Thyme

Why You’ll Love This Recipe

• Deep, savory flavor from browned mushrooms, thyme, and bay leaves.
• Hearty texture: plump pearl barley and tender veggies in a thick, cozy broth.
• Budget-friendly pantry staples that feed a crowd.
• Great for meal prep—flavors get even better the next day.

Grocery List

• Produce: Onion, carrots, celery, cremini mushrooms, garlic, fresh parsley, lemon (optional), fresh thyme (optional)
• Dairy: None (optional for serving: grated Parmesan)
• Pantry: Pearl barley, olive oil, canned diced tomatoes (28 oz), vegetable broth, tomato paste, dried thyme, bay leaves, kosher salt, black pepper, smoked paprika (optional), soy sauce or tamari (optional)

Full Ingredients

Vegetables & Aromatics

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 ribs celery, diced (about 1 cup)
• 12 oz cremini (baby bella) or button mushrooms, sliced (about 5 cups)
• 3 garlic cloves, minced

Grains & Base

• 1 cup pearl barley, rinsed under cold water and drained
• 1 can (28 oz) diced tomatoes with juices
• 6 cups low-sodium vegetable broth, plus more as needed
• 2 tbsp tomato paste

Seasonings

• 1 1/2 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 2 bay leaves
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional: 1 tsp smoked paprika
• Optional: 1 tbsp soy sauce or tamari (adds savory depth)

Finish & Garnish

• 1 tbsp fresh lemon juice (optional, for brightness)
• 2 tbsp chopped fresh parsley, plus more for serving
• Optional for serving: extra-virgin olive oil drizzle or grated Parmesan

Step-by-Step Instructions

Step 1: Prep and rinse

Rinse the pearl barley under cold water until the water runs mostly clear; drain well. Dice the onion, carrots, and celery into even 1/2-inch pieces for consistent cooking. Slice the mushrooms and mince the garlic. Keep the tomato paste, tomatoes, and broth nearby.

Step 2: Sweat the aromatics

Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery with 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 8–10 minutes.

Step 3: Brown the mushrooms

Add the sliced mushrooms and increase the heat to medium-high. Cook undisturbed for 2–3 minutes, then stir and continue cooking until the mushrooms are browned and most of their moisture has evaporated, 3–4 minutes more. Stir in the garlic and cook until fragrant, 30 seconds.

Step 4: Build the flavorful base

Stir in the tomato paste and cook, stirring, for 1 minute to darken slightly. Add the rinsed barley and toss to coat. Pour in the diced tomatoes with their juices and the vegetable broth. Add the thyme, bay leaves, smoked paprika (if using), and soy sauce (if using). Scrape the bottom of the pot to release any browned bits. Bring to a boil over medium-high heat, 3–5 minutes.

Step 5: Simmer until barley is tender

Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for 45–55 minutes, stirring every 10 minutes to prevent sticking, until the barley is plump and tender and the stew is thick. If it gets thicker than you like, add 1/2–1 cup hot water or broth to loosen.

Step 6: Finish and balance the flavors

Remove and discard the bay leaves. Stir in the lemon juice and parsley. Taste and season with additional salt and pepper as needed. For a thicker stew, simmer uncovered for 5 minutes more or mash a few spoonfuls of the vegetables against the side of the pot to release starch.

Step 7: Rest and serve

Turn off the heat and let the stew rest for 5 minutes to settle. Ladle into warm bowls and garnish with extra parsley and a few fresh thyme leaves. Add a drizzle of olive oil or grated Parmesan if you like. Serve with crusty bread for dipping.

Pro Tips

• Rinse pearl barley to remove dust and achieve a cleaner, less starchy finish.
• Brown the mushrooms well; that deep color means deeper flavor in the stew.
• Partially cover while simmering to control evaporation and prevent scorching.
• If using hulled barley (not pearl), add 1 extra cup broth and simmer 65–75 minutes.
• Brighten heavy flavors at the end with lemon juice or a splash of red wine vinegar.

Variations

• Instant Pot: Sauté aromatics and mushrooms on Sauté (Normal). Add remaining ingredients with 5 cups broth. Pressure cook on High for 20 minutes; natural release 10 minutes, then quick release. Finish with lemon and parsley.
• Slow Cooker: Sauté aromatics and mushrooms on the stovetop. Transfer to slow cooker with remaining ingredients and 6 cups broth. Cook on Low 6–7 hours or High 3–4 hours. Finish with lemon and parsley.
• Bean Boost or Greens: Stir in 1 can (15 oz) cannellini beans (drained) during the last 15 minutes, or add 3–4 cups baby spinach or chopped kale in the final 5 minutes.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 5 days or freeze for up to 3 months. Barley continues to absorb liquid, so expect the stew to thicken as it sits. When reheating, add 1/2–1 cup water or broth to loosen, then warm gently on the stovetop or in the microwave, stirring occasionally. For best freezer texture, undercook the barley by 5 minutes before cooling and freezing.

Nutrition (per serving)

Approximate values: 230 calories; 6 g protein; 37 g carbohydrates; 7 g fiber; 6 g fat; 0 mg cholesterol; 560 mg sodium (varies by broth and added salt); 9 g total sugars. Calculated without optional garnishes.