Web Winery
Since 1995

Gnarly Barley Stew

Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2003. No longer trading

Original page: Wayback Machine copy

A backpacking dinner from Salamandre: pearl barley, potato, vegetables and bouillon in one pot, with fried sausage, onion and garlic stirred in at the end. The ingredients weigh 4 to 5 pounds, which the winery thought a fair trade for not eating freeze-dried food.

  • CourseSoup or stew
  • YieldFeeds 4 hungry backpackers
  • TimeAt least 30 minutes

Ingredients

The pot

The pan

Method

  1. Bring a 3-liter pot two-thirds full of water to a boil. Drop in the potato, carrot, celery, onion, bouillon cubes and bay leaf.
  2. When it boils again, add the barley, pepper, the jalapeño if you like, and salt to taste. The barley needs about 30 minutes to plump up.
  3. Near the end, add the sun-dried tomatoes so they stay chewy. Add water if it gets too thick to stir.
  4. Meanwhile, on a separate stove, fry the sausage with the rest of the onion and the garlic.
  5. When the barley is soft but still chewy, stir everything together and serve.

Pair with

Merlot, as Salamandre suggests, with an extra ration of red for the patient cook.

More from Salamandre

More soups and stews

All soups and stews