The useful part
How to prep it
- 1
Heat the olive oil in a large pot. Brown the mushrooms in two batches, then set them aside.
- 2
Cook the onion and carrots for 6 minutes. Add the garlic, tomato paste, thyme, and salt and stir for 1 minute.
- 3
Add the barley, broth, and mushrooms. Simmer for 30 to 35 minutes until the barley is tender and the stew is thick.
- 4
Cool in shallow containers before refrigerating or freezing.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
pearl barley
farro, adjusting the simmer time
mushrooms
cooked lentils with extra vegetables
Make the next meal easier
Leftover plan
Leftover plan
Thin extra stew with broth for soup, or serve it over mashed potatoes.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Thaw overnight if frozen, then reheat in a saucepan with a splash of broth until hot throughout.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.