Slow cooker winter vegetable stew
Easy
Prep:
Cook: -
A wholesome, steaming bowl of winter veg simmered in a herby broth – protein-packed pearl barley adds both nuttiness and texture
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- 2 tbsp olive oil
- 2 onionschopped
- 4 carrotschopped into 5cm pieces
- 4 celery stalkschopped into 5cm pieces
- 2 potatoespeeled and chopped into 5cm pieces
- 1 small celeriacpeeled and chopped into 5cm pieces
- 2 garlic clovessliced
- 250ml white wine
- 1.2 litres vegetable stockhot
- 2 thyme sprigs
- 2 bay leaves
- 200g pearl barley
- 150g baby spinach
- handful of parsleychopped
- crusty breadto serve
Nutrition: per serving
- kcal522
- fat14g
- saturates1.9g
- carbs71.9g
- sugars15.1g
- fibre13.5g
- protein10.4g
- salt1.18g
Method
step 1
Heat the oil in a slow cooker with a fry function or a pan over a medium heat. Fry the onions, carrot and celery for 10 mins until softened and turning lightly golden. Add the potatoes, celeriac and garlic. Fry for another 5 mins, then add the wine and bubble for a few seconds, scraping the base for any bits that are stuck.
step 2
Transfer to the slow cooker, if you need to, and add the stock, herbs, barley and some seasoning. Put on the lid and cook for 4-6 hrs on low or until the barley and vegetables are tender. Stir in the spinach and cook for another 5 mins until wilted. Add a splash of boiling water if needed to thin the stew. Check the seasoning and stir in the parsley. Serve in warmed bowls with crusty bread.
