Barley & Potato Stew – A Thanksgiving Dish

November 24, 2011

Happy Thanksgiving Folks! 
I hope your day is filled with yummy goods, fun family time, and lots of thankfulness! 
In case you are in a pinch for a last minute recipe to bring over to the relatives, here is another one of my staple stews for this autumn and winter season. 
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 small squash, peeled and cubed
3 red skin potatoes, cubed
1/2 cup of corn 
1 large tomato, diced
4 cups vegetable broth
1 cup water
1 cup barley
1 teaspoon dried thyme
1 teaspoon garlic powder
salt and pepper
Directions
In a Dutch oven, pour olive oil and saute your onion and garlic till tender. Add squash, potatoes, and corn; cooking for about 5 minutes. Pour in broth, water, barley, and season with spices. You may need to add more/less water; depending on how thick you like your stew. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley is soft. Add tomato and cook for another 5 minutes.  It may not be your “traditional” Thanksgiving dish, but it sure tastes good. 
I’m so thankful for this past year – a new husband, new house, becoming part of an amazing family, a wonderful career, and many supportive friends. So what are you thankful for this year? 
Also…
The giveaway winner for Pillows by Dezign is Anastasia
Please shoot me an email to claim your prize! 

6 thoughts on “Barley & Potato Stew – A Thanksgiving Dish

  1. Lindsay

    Happy Thanksgiving girlie! This looks fabulous! I love barley, it’s one of my favorite grains. Hope you had a wonderful first Thanksgiving as a wife!!! 🙂

    Reply
  2. Supal

    oooh! I was browsing around Whole Foods the other day and actually got half a pound of barley (and 20 macarons)… definitely going to try this. It’s so hearty.

    Reply

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