Winter Vegetable and Barley Stew with Pesto

A hearty and flavorful stew packed with seasonal winter vegetables and chewy barley. Topped with a vibrant pesto for a burst of freshness.

Prep Time

20 minutes

Total Time

80 minutes

Calories

525 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.98/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Dinner•Snack

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumYellow Onion(diced)

£0.30

2mediumCarrots(diced)

£0.20

2mediumCelery Stalks(diced)

£0.40

4clovesGarlic(minced)

£0.15

1smallButternut Squash(peeled, seeded, and cubed)

£1.20

1mediumSweet Potato(peeled and cubed)

£0.50

1cupPearl Barley(rinsed)

£0.30

6cupsVegetable Broth(low sodium)

£0.80

114.5 ounce canCanned Diced Tomatoes(undrained)

£0.60

1teaspoonDried Thyme

£0.05

0.5teaspoonDried Rosemary

£0.03

1Bay Leaf

£0.05

to tasteSalt

to tasteBlack Pepper

5ouncesKale or Spinach(chopped)

£0.75

0.5cupPesto(store-bought or homemade. (See pesto recipe below))

£1.25

2cupsFresh Basil Leaves(For Pesto, loosely packed)

£1.50

0.3cupPine Nuts(For Pesto, toasted)

£1.75

2clovesGarlic(For Pesto)

£0.15

0.5cupParmesan Cheese(For Pesto, grated)

£1.50

0.3cupOlive Oil(For Pesto)

£0.15

1tablespoonLemon Juice(For Pesto)

£0.10

to tasteSalt(For Pesto)

to tasteBlack Pepper(For Pesto)

Total Cost

£11.88

£1.98 per serving

Instructions

1.
**Make the Pesto (Optional):** In a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Pulse until smooth, adding more olive oil if needed to reach your desired consistency. Set aside.
2.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3.
Add garlic and cook for another minute until fragrant.
4.
Add butternut squash, sweet potato, and rinsed barley to the pot. Stir to combine.
5.
Pour in vegetable broth and add diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender and the vegetables are cooked through.
6.
Remove the bay leaf and stir in the chopped kale or spinach. Cook until wilted, about 2-3 minutes.
7.
Season with salt and pepper to taste.
8.
Ladle the stew into bowls and top with a generous dollop of pesto. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

525 kcal / 2196 kJ

Carbs

53g

20% of RDA

Fat

30g

43% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

14 g

16% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, use roasted butternut squash and sweet potato instead of adding them raw.

If you don't have pearl barley, you can substitute it with farro or quinoa. Adjust cooking time accordingly.

Add a splash of balsamic vinegar at the end for extra tanginess.

To make it vegan, omit the parmesan from the pesto and use a vegan hard cheese substitute or nutritional yeast.

Cooking Equipment

Large Pot or Dutch Oven

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use roasted butternut squash and sweet potato instead of adding them raw.

If you don't have pearl barley, you can substitute it with farro or quinoa. Adjust cooking time accordingly.

Add a splash of balsamic vinegar at the end for extra tanginess.

To make it vegan, omit the parmesan from the pesto and use a vegan hard cheese substitute or nutritional yeast.

Winter Vegetable and Barley Stew with Pesto

Ingredients

Instructions