Bean Barley and Mushroom Stew

Bean Barley and Mushroom StewBarley is one of my favorite grains to cook with during the winter.  For a grain, it has comfort food written all over it.  I especially love it in a warm bowl of soup or stew.  When it cooks in a dish like this bean barley and mushroom stew, the starches released make a creamy, silky texture that helps to thicken the stew and make it more luxurious without adding cream.I devour meals like this that are loaded with veggies, and are full of flavor!  Celery and onion make the base for this stew, adding loads of hidden flavor that is released when you saute them in oil.  I chose mushrooms and carrots to fill out the stew because everyone in my house enjoys them, and I regularly stock them in my kitchen.  Sweet potato and kale would also be a great combination!

Variations to the Bean Barley and Mushroom Stew Recipe:

  1. I love barley in this recipe because it adds great texture.  For a gluten free variation try short grained brown rice. Long grain brown rice won’t have the chewy texture that makes this stew come together.
  2. Instead of mushrooms and carrots, you could try kale and sweet potatoes.
  3. You can use any combination of beans that suits your fancy.  I like kidney and white beans, pinto and lima beans would be great too!

Bean Barley and Mushroom Stew
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 5 servings
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • Splash olive oil
  • 2 garlic cloves, minced
  • 1 large carrot, diced
  • 8 oz portabella mushrooms, diced
  • 1 tsp oregano
  • ½ tsp rosemary
  • ¼ tsp black pepper
  • 4 cups vegetable broth
  • 4 cups water
  • ⅔ c pearled barley
  • 3 cups cooked beans (I used white beans and kidney beans)
  • 2 TBS apple cider vinegar
  • ¼ tsp salt
  1. In a large pot or dutch oven, saute onion and celery in olive oil until soft, about 10 minutes. Add garlic, carrot, and mushrooms and saute until liquid starts to form in the bottom of the pan.
  2. Stir in oregano through barley and simmer covered for 30 minutes. Add beans and simmer 15-20 more minutes, or until barley is cooked.
  3. Remove from heat and stir in vinegar and salt.

This recipe was shared at the Sugar and Spice Link Party and the Plant Based Potluck.

2 responses to “Bean Barley and Mushroom Stew

  1. This looks really delicious. I have a lot of barley so thinking this will be the kind of dish I would make for the family. Thank you for sharing the recipe and the variations to put in the stew.

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