Name: Slow cooker winter vegetable stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 2 tbsp olive oil; 2 onions chopped; 4 carrots chopped into 5cm pieces; 4 celery stalks chopped into 5cm pieces; 2 potatoes peeled and chopped into 5cm pieces; 1 small celeriac peeled and chopped into 5cm pieces; 2 garlic cloves sliced; 250ml white wine; 1.2 litres vegetable stock hot; 2 thyme sprigs; 2 bay leaves; 200g pearl barley; 150g baby spinach; handful of parsley chopped; crusty bread to serve

Bowl of winter vegetables stew next to some bread and a bowl of black pepper

2 tbsp olive oil
2 onions
chopped
4 carrots
chopped into 5cm pieces
4 celery stalks
chopped into 5cm pieces
2 potatoes
peeled and chopped into 5cm pieces
1 small celeriac
peeled and chopped into 5cm pieces
2 garlic cloves
sliced
250ml white wine
1.2 litres vegetable stock
hot
2 thyme sprigs
2 bay leaves
200g pearl barley
150g baby spinach
handful of parsley
chopped
crusty bread
to serve

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.