Sausage and Barley Stew

5 from 1 vote

Rustic and hearty, this Sausage and Barley Stew will warm you up on a cold day! It's packed with potatoes, carrots, mushrooms and baby spinach and is naturally thickened with pearl barley.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course, Stew

Cuisine: American

Servings:

Calories: 413kcal

Author: Valerie Brunmeier

Ingredients

3 tablespoons extra-virgin olive oil divided
1 pound mild Italian sausage links not fully cooked (*see notes below)
1 cup diced yellow onion
2 medium carrots peeled and cut into ½- to 1-inch chunks
2 ribs celery chopped ¼- inch pieces
½ teaspoon salt or to taste, divided
½ teaspoon freshly ground black pepper divided
3 small yukon gold potatoes peeled and cut into 1-inch chunks (1 pound or less)
8 ounces cremini mushrooms stems removed and quartered
1 teaspoon minced garlic
½ cup pearled barley uncooked
28 ounce can crushed tomatoes good quality tomatoes like San Marzano
3 cups low sodium beef broth
½ cup dry white wine like Pinot Grigio, Pinot Gris, or Sauvignon Blanc
1 teaspoon Italian seasoning
5 ounces fresh baby spinach

Instructions

Heat 1 tablespoon oil in a Dutch oven over MEDIUM heat. Add the sausage links and cook for10 to 12 minutes until the sausage is browned on all sides and almost cooked through. Transfer the sausage links to a cutting board and allow them to cool silghtly.
Meanwhile, add the remaining oil to the Dutch oven and return it to MEDIUM heat. Add the onion, carrots, and celery. Season with ¼ teaspoon each of salt and pepper and cook, stirring, until the veggies have softened a bit, about 4 or 5 minutes. Add the potatoes, mushrooms, and garlic, and cook, stirring occasionally for another 2 to 3 minutes.
Slice the sausage into ½-inch rounds and add it back to the pot along with the barley, crushed tomatoes, beef broth, wine, Italian seasoning, and remaining salt and pepper. Stir to combine well.
Bring to a full rolling boil over HIGH heat. Then, reduce the heat to LOW and simmer, covered, for about 50 to 55 minutes, stirring about halfway through, until the barley is cooked and the potatoes are tender. Remove the cover and stir in the spinach. Cook for another 2 or 3 minutes, uncovered, until the spinach has softened. Taste and season with additional salt, only if needed.

Notes

*To substitute ground Italian sausage in step 1 above, just cook it until crumbled and browned, transfer it to a plate, and continued as directed.

Storage

Refrigerate: Transfer the cooled stew to an airtight container and refrigerate for up to 3 to 4 days.

Freeze: Freeze in freezer-safe or portioned into food storage bags and freeze for up to 3 months. Thaw the stew safely in the refrigerator overnight before reheating.

Nutrition