“Beef” Barley Stew

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“Beef” Barley Stew

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Adjust Servings:
12 mixed Mushrooms
1 tablespoon Olive oil
1 White onion
2 cloves Garlic
2 branches fresh Rosemary
To taste Salt and pepper
1 tablespoon Vegetable powder
20 Cherry tomatoes
1 cup Barley

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  • Gluten-Free
  • Kid-Friendly

This Scottish casserole of barley and mushrooms has all the fragrance of Mediterranean rosemary and cherry tomatoes. This is a dish that is comforting and elegant at the same time!

  • 40 minutes
  • Serves 4
  • Medium




This dish is inspired to a traditional Scottish casserole made with minced beef, barley, and rosemary. Scented and comforting, this is tone of those dishes that taste even better as a leftover. You can re-heat it multiple times and always gets better.

To prepare it, cook minced soy together with onion in a little olive oil, then add the rest of the ingredients and the vegetable broth. Cook for 30 minutes and serve with a garnish of fresh rosemary leaves.

Enjoy your casserole!

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10 minutes

Slice and dice

Peel the onion and thinly dice it. Peel the garlic and thinly slice it. Rinse well the mushrooms and slice them into large chunks. Pick the rosemary leaves and roughly chop them. Rinse well the cherry tomatoes and halve them.

30 minutes


Heat the oil in a casserole, then add the onion, garlic, rosemary, and soy mince. Break the mince and mix well with the onion. Season with salt and pepper. Cook for 5 minutes, stirring constantly, then add the mushrooms, cherry tomatoes, and barley. Cover with abundant water, add the vegetable powder and cover with a lid. Turn the heat to low and cook for 30 minutes, ulti the barley is soft and the water has been absorbed.



Transfer the casserole to the serving plates, garnish with some more fresh rosemary leaves and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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