Autumn Stew Recipe: Pearl Barley and Cavolo Nero
Updated: 4 days ago
A hearty autumn stew recipe for the change of season
Whilst September brings a change of season, crisper mornings and nights drawing in, it also brings an abundance of produce. Harvest is at its peak, with the last of the summer tomatoes alongside the first of the autumn vegetables.
This autumn stew recipe is a great one for this time of year, making use of those last tomatoes to create something hearty and comforting, with a zest of citrus cutting through the richness and adding a fresh element. It only gets better with time, making it ideal for preparing ahead for upcoming lunches and cosy dinners.
Ingredients
Makes approximately 6 servings
200g Cavolo Nero - remove the stems and finely slice the leaves
800ml vegetable stock
100g pearl barley
4 bay leaves
1 lemon
Parmesan for garnishing - finely grated
1 large white onion - roughly chopped
2 garlic cloves - sliced
1 tsp chilli flakes
450g medium vine ripened tomatoes - quartered
1 tsp fresh thyme leaves picked from the stem
2 medium potatoes - peeled and roughly chopped into 2cm pieces
Olive oil
Sea salt and freshly ground pepper
Instructions
Rinse the pearl barley under cold water, then add it to a saucepan of hot water. Bring it to a boil, then let it simmer while you prepare the vegetables.
In a large pot, heat a glug of olive oil over medium heat. Add the onions along with a pinch of salt and grind of pepper, and let them sweat for about 10 minutes. Then, add the garlic and cook for a couple more minutes.
Drain the pearl barley and stir it into the pot with the onions and garlic. Add the potatoes, bay leaves, fresh thyme, and chilli flakes. Cook for a minute until everything is well combined and the herbs start releasing their aromas. Pour in the stock, add the tomatoes, cover the pot, and let it simmer for 45 minutes.
After 45 minutes, check your stew. The potatoes should be soft and buttery, the pearl barley tender, and the stock levels just right. If the consistency isn’t loose enough, add a dash of water.
Squeeze the juice of a lemon into the stew, stir in the Cavolo Nero, and cook for another 5 minutes until the cabbage has wilted. Taste and adjust the seasoning with more salt and pepper, or lemon juice if needed.
To serve, ladle the steaming stew into a bowl, finish with a sprinkle of grated parmesan and another squeeze of lemon if you like. Enjoy!
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