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Barley, Bean and Butternut Stew

Barley, Bean and Butternut Stew

Earthy-sweet chunks of sweet potato punctuate this filling vegetarian stew.

By Rose HattabaughNovember 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    30 minutes active
  • Rating

To create this hearty stew, we took inspiration from cholent, a long-simmered Jewish dish traditionally made for the Sabbath. It usually includes beef along with barley and vegetables, but we opted for a lighter, fresher meat-free version with chunks of earthy-sweet butternut squash. Be sure to use pearled barley, which has been polished, or “pearled,” to remove the outer husk and bran layers; this process shortens the cooking time. To enhance the barley’s nutty flavor, we toast the grains for a few minutes before simmering them.

Ingredients
  • 1

    cup pearled barley

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, halved and sliced about ½ inch thick

  • Kosher salt and ground black pepper

  • 3

    tablespoons tomato paste

  • 1

    tablespoon sweet paprika

  • 1

    quart low-sodium vegetable broth OR chicken broth

  • 1

    pound butternut squash, peeled, seeded and cut into 1½-inch chunks (about 4 cups)

  • 1

    15½-ounce can kidney beans OR cannellini beans OR pinto beans, rinsed and drained

  • ½

    cup finely chopped fresh flat-leaf parsley OR dill

  • Optional garnish: Prepared horseradish OR sliced radishes

Step 1

In a large pot over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside.

Step 2

In the same pot over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion starts to soften and brown, 4 to 5 minutes. Add the tomato paste and cook over medium-high, stirring, until the paste browns and slightly sticks to the pot, about 2 minutes. Stir in the paprika and 1 teaspoon pepper.

Step 3

Add the broth and 2 cups water and scrape up the browned bits. Stir in the barley, squash and beans. Bring to a boil, then reduce to medium-low, cover and simmer, stirring occasionally, until the barley and squash are tender, 40 to 45 minutes. Off heat, stir in the parsley. Taste and season with salt and pepper.