Winter Vegetable Stew

11:30 am on 11 August 2014


  • 1 brown onion
  • 1 leek
  • 2 carrots
  • 1 small swede
  • 1 parsnip
  • 2 bay leaves
  • small handful of thyme sprigs
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup dried pearl barley (or split mung beans or lentils)
  • salt and pepper


Roughly chop the vegetables into 1-2cm chunks. Put everything in a ceramic crock pot and put on a slow setting for 8 hours or fast for 4 hours. If cooking in a regular pot, sauté the vegetables first, then add the remaining ingredients and cook on a low heat for about 1 hour, or until vegetables and barley/beans/lentils are soft. 

Serve with Peanut Butter Dumplings.


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