Barley and Potato Stew with Clarified Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting stew featuring tender potatoes and nutty barley simmered in a rich, buttery broth, reflecting Tibetan mountain cooking traditions. This asian-inspired soups ready in about 50 minutes pairs pearl barley, medium, sliced carrots, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearl barley
• 3 medium, peeled and diced russet potatoes
• 2 medium, sliced carrots
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 3 tbsp clarified butter
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large pot over medium heat, melt 3 tbsp clarified butter. Add 1 large chopped onion and sauté for 5 minutes until golden and translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup pearl barley and 2 cups vegetable broth. Bring to a gentle simmer, then reduce heat to low.
3. Step 3: Add 3 diced russet potatoes, 2 sliced carrots, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cover and simmer for 35 minutes, stirring occasionally, until potatoes are fork-tender and barley is cooked through.