Italian Barley Stew

Italian Barley Stew

Prep
5
Cooking time
50
Serves
6

Method

  1. Place a large pan over a medium heat and add the Extra Virgin Olive Oil.
  2. Cook off the pancetta, onion, carrot and celery together, stirring often for 5-6 minutes.
  3. Add the barley, herbs and garlic and stir thorough, cooking for a further 5 minutes.
  4. Add the zucchini and beans stir through to combine.
  5. Pour in the tomato and stock, stir through and bring to the boil. Reduce heat to a simmer and cook, uncovered for 40 minutes, or until barley is cooked through and the stew has thickened.
  6. Stir in the spinach leaves and season to taste with salt and pepper.

**The stew will continue to thicken if it is left to sit prior to serving. Add extra stock if desired or enjoy as is.

**Season with chilli flakes or chilli powder for extra flavour.

Ingredients Chevron Icon

¼ cup Cobram Estate Robust Extra Virgin Olive Oil

1 brown onion, diced

2 carrots, diced

3 stalks celery, diced

200gm pancetta, diced

3 cloves garlic, roughly chopped

1 medium zucchini, diced

150gm green beans, diced

1 cup pearl barley

1 400gm tin diced tomatoes

1.5 L Beef stock

2 Tbsp Italian mixed dried herbs

150gm baby spinach leaves

Salt and pepper