Spiced Barley and Roasted Vegetable Stew
A hearty vegetarian stew featuring nutty barley and an array of spiced roasted vegetables simmered in a rich tomato broth. This mediterranean-inspired gluten free (vegetarian) ready in about 80 minutes pairs pearled barley, peeled and diced butternut squash, large, chopped red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.
Ingredients
- 1 cup pearled barley
- 2 large, chopped into 1-inch pieces carrots
- 2 cups peeled and diced butternut squash
- 1 large, chopped red bell pepper
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3 minced garlic cloves
- 1 medium, diced onion
- 14 oz canned crushed tomatoes
- 4 cups vegetable broth
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups peeled diced butternut squash, 2 large chopped carrots, and 1 large chopped red bell pepper with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until vegetables are tender and caramelized.
- Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 3: Stir in 1 cup pearled barley, 14 oz canned crushed tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Step 4: Add the roasted vegetables to the pot and cook uncovered for an additional 10 minutes until barley is tender and stew thickens. Adjust seasoning with additional salt and pepper if needed.
- Step 5: Stir in 1/4 cup chopped fresh parsley before serving the warm, spiced barley and roasted vegetable stew.
Frequently asked questions
How long does Spiced Barley and Roasted Vegetable Stew take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Barley and Roasted Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pearled barley from drying out.
Can I substitute ingredients in Spiced Barley and Roasted Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Barley and Roasted Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Barley and Roasted Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids devoured this! The Mediterranean spices made it so aromatic, and I love that it's gluten-free.
- ★★★★★
This stew is a family favorite now! The spiced barley and roasted veggies are perfectly balanced, and it's so easy to make gluten-free.
- ★★★★☆
Loved the flavors, but the barley took a bit longer to cook than the recipe said. Still delicious though.
