Quick Recipe Version (TL;DR)

Yield: 4 hearty servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Quick Ingredients

2 tbsp olive oil
1 tbsp unsalted butter (or extra olive oil)
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
16 oz (455 g) mushrooms, sliced (mix of cremini and shiitake)
2/3 cup (120 g) pearl barley, rinsed
2 tbsp tomato paste
1 tbsp soy sauce
1 tsp dried thyme (or 4 sprigs fresh thyme)
2 bay leaves
6 cups (1.4 L) vegetable or mushroom broth
1 tsp fine sea salt, plus more to taste
1/2 tsp black pepper
1 tbsp red wine vinegar or lemon juice
2 tbsp chopped fresh parsley (for serving)
Optional: 1 tbsp cornstarch + 2 tbsp water, for extra thick stew

Do This

1. Prep onion, carrots, celery, garlic, and mushrooms; rinse barley under cold water.
2. In a heavy pot, heat oil and butter over medium; sauté onion, carrots, and celery for 6–8 minutes until softened.
3. Add mushrooms and cook 8–10 minutes until they release liquid and brown; stir in garlic and thyme for 1 minute.
4. Stir in barley, tomato paste, soy sauce, bay leaves, salt, and pepper; cook 2 minutes to toast and coat.
5. Pour in broth, bring to a boil, then reduce to a gentle simmer, cover, and cook 45–55 minutes, stirring occasionally, until barley is tender and stew is thick.
6. If you want it thicker, stir in cornstarch slurry and simmer 3–5 minutes more; remove bay leaves and thyme stems.
7. Stir in vinegar or lemon juice and parsley; taste and adjust seasoning, then serve hot in warm bowls.

Why You’ll Love This Recipe

Deep, earthy flavor from slow-cooked mushrooms, thyme, and barley in a rich, savory broth.
Thick, comforting texture that feels like a hug in a bowl, perfect for chilly evenings.
Budget-friendly ingredients that stretch into a satisfying, wholesome meal.
Flexible and forgiving: easy to make vegetarian, vegan, or enriched with a splash of cream.

Grocery List

Produce: Yellow onion, carrots, celery, garlic, mushrooms (cremini/baby bella + shiitake), fresh thyme (optional), fresh parsley, lemon (or bottled lemon juice, optional).
Dairy: Unsalted butter (or use more olive oil to keep it dairy-free), optional heavy cream if you want a creamier finish.
Pantry: Olive oil, pearl barley, tomato paste, soy sauce, bay leaves, vegetable or mushroom broth (or bouillon + water), fine sea salt, black pepper, red wine vinegar (or other mild vinegar), cornstarch (optional), smoked paprika and Worcestershire sauce (both optional).

Full Ingredients

For the Rustic Barley and Mushroom Stew

2 tbsp olive oil
1 tbsp unsalted butter (or use an extra 1 tbsp olive oil for a vegan version)
1 medium yellow onion, diced (about 1 1/2 cups)
2 medium carrots, diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 cloves garlic, minced
12 oz (340 g) cremini or baby bella mushrooms, cleaned and sliced
4 oz (115 g) shiitake mushrooms, stems removed and caps sliced (or use more cremini)
2/3 cup (120 g) pearl barley, rinsed under cold water
2 tbsp tomato paste
1 tbsp soy sauce (low-sodium if preferred)
1 tsp Worcestershire sauce (use vegetarian if needed, optional but adds depth)
1 tsp dried thyme or 4 sprigs fresh thyme
2 bay leaves
1/2 tsp smoked paprika (optional, for a subtle smoky note)
6 cups (1.4 L) vegetable broth or mushroom broth (or chicken broth if not vegetarian)
1 tsp fine sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

To Finish the Stew

1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for extra thickness)
1–2 tbsp red wine vinegar or freshly squeezed lemon juice (start with 1 tbsp and add to taste)
2–3 tbsp chopped fresh flat-leaf parsley
1 tbsp extra-virgin olive oil or 2–3 tbsp heavy cream (optional, for a richer finish)

For Serving (Optional)

Crusty bread or toasted sourdough
Extra chopped fresh parsley
Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep the vegetables and barley

Rinse the pearl barley under cold running water in a fine-mesh strainer for about 30 seconds, swishing it with your fingers to remove excess starch and any dust. Set aside to drain.

Dice the onion, carrots, and celery into small, even pieces so they cook at the same rate. Mince the garlic. Clean the mushrooms by wiping them with a damp paper towel or cloth (avoid soaking in water), then slice them about 0.5 cm (1/4 inch) thick. If using fresh thyme, strip the leaves from some of the sprigs, and keep a couple of whole sprigs to simmer in the stew. Chop the parsley for finishing later.

Step 2: Build the aromatic base

Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter has melted and begins to foam slightly, add the diced onion, carrots, and celery. Stir to coat the vegetables in the fat.

Cook, stirring occasionally, for 6–8 minutes until the onion turns translucent and the carrots begin to soften and take on a little color. If anything starts to brown too quickly, reduce the heat slightly. This slow sautéing builds a sweet, savory base for the stew.

Step 3: Brown the mushrooms and add aromatics

Add all the sliced mushrooms to the pot. They will seem like a lot at first but will cook down significantly. Sprinkle with a small pinch of salt to encourage them to release moisture. Cook, stirring occasionally, for 8–10 minutes. The mushrooms will first release their liquid, then that liquid will mostly evaporate, and the mushrooms will begin to brown and concentrate in flavor.

When the mushrooms are lightly browned and smell deeply savory, stir in the minced garlic, dried thyme (or fresh thyme leaves and sprigs), and smoked paprika and Worcestershire sauce if using. Cook for 1 minute, stirring constantly, just until fragrant. Take care not to let the garlic burn.

Step 4: Toast the barley and seasonings

Add the rinsed and drained barley to the pot along with the tomato paste, soy sauce, bay leaves, 1 tsp fine sea salt, and 1/2 tsp black pepper. Stir well to coat the barley, vegetables, and mushrooms in the tomato paste and seasonings.

Cook this mixture for 2–3 minutes, stirring frequently. Toasting the barley and caramelizing the tomato paste slightly will give the stew a deeper, almost roasted flavor. If the bottom of the pot starts to catch, reduce the heat a bit and keep stirring.

Step 5: Add the broth and slow-cook until tender

Pour in the vegetable or mushroom broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture up to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low so the stew is at a steady, gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape and help the stew thicken. Simmer for 45–55 minutes, stirring every 10–15 minutes to prevent sticking.

The stew is ready for the next step when the barley is tender but still pleasantly chewy, and the broth has thickened into a rich, stew-like consistency. If the stew ever looks too thick during cooking, add a splash of hot water or more broth (about 1/4 cup at a time). If it looks too thin at the 45-minute mark, remove the lid and let it simmer uncovered for the last 10–15 minutes.

Step 6: Adjust thickness and brighten the flavors

When the barley is tender, remove the bay leaves and any remaining thyme sprigs. If you prefer a very thick, almost gravy-like stew, stir together the cornstarch and cold water in a small bowl to make a smooth slurry, then stir it into the simmering stew. Cook for 3–5 minutes more, stirring often, until the stew thickens.

Turn off the heat (or reduce it to very low). Stir in 1–2 tbsp red wine vinegar or lemon juice, tasting after the first spoonful and adding more if needed. This bright acidity balances the earthy richness. Add the chopped parsley and, if using, a tablespoon of extra-virgin olive oil or a splash of heavy cream for extra richness and gloss.

Taste and adjust seasoning with more salt and pepper as needed. The flavors should be deep, savory, and slightly tangy, with a comforting, thick texture.

Step 7: Serve your rustic, comforting bowl

Ladle the hot barley and mushroom stew into warm bowls. The stew should be thick enough that the spoon stands up easily, with tender pearls of barley and generous pieces of mushroom, carrot, and celery in each serving.

Garnish with a little extra chopped parsley and a final twist of freshly ground black pepper. Serve immediately, ideally with slices of crusty bread, toasted sourdough, or a simple green salad on the side. This stew thickens as it stands, so if it becomes too dense, loosen it with a splash of hot water or broth just before serving.

Pro Tips

Use a mix of mushrooms. Combining cremini (or baby bella) with shiitake adds complexity and a deeper, more woodsy flavor than using just one type.
Keep the simmer gentle. A low, gentle simmer helps the barley cook evenly and the flavors meld without the liquid evaporating too quickly.
Adjust thickness at the end. Barley releases starch and naturally thickens the stew. Judge the texture near the end and only add the cornstarch slurry if you want it extra thick.
Season in layers. A little salt early on helps draw out flavors, but always taste and adjust at the end after the stew has reduced and concentrated.
Rest before serving. Let the stew sit off the heat for 5–10 minutes before ladling. This rest allows the flavors to settle and the texture to become even silkier.

Variations

Creamy version: Stir in 1/2–3/4 cup heavy cream or full-fat coconut milk at the end of cooking for a luxurious, creamy stew. Reduce the vinegar or lemon slightly so the acidity does not overpower the creaminess.
Leafy greens boost: During the last 10 minutes of simmering, add 2–3 cups chopped kale, Swiss chard, or baby spinach. Cook until tender and wilted for added color and nutrition.
Slow cooker method: Sauté the onions, carrots, celery, and mushrooms with oil/butter and aromatics in a pan as directed, then transfer everything to a slow cooker with the barley, tomato paste, seasonings, and broth. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, then finish with vinegar or lemon, parsley, and optional thickener as needed.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 4 days. The barley will continue to absorb liquid as it sits, so the stew will become thicker over time. When reheating, add a splash of water or broth to loosen it back to your preferred consistency, and warm gently on the stovetop over low-medium heat, stirring occasionally, or in the microwave.

For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. This stew actually tastes even better on the second day, making it ideal for meal prep and make-ahead dinners.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cream and based on vegetable broth): about 320 calories; 9 g protein; 52 g carbohydrates; 9 g dietary fiber; 9 g fat (2.5 g saturated); 0 mg cholesterol; approximately 850 mg sodium (will vary with broth and added salt). These numbers are estimates and can vary based on specific products and exact measurements used.

Rustic Slow-Cooked Barley and Mushroom Stew