Tomato, Fennel, and Barley Stew
Tomato, Fennel, and Barley Stew



  • 150g pearl barley
  • 400ml veg stock
  • 2 x 400g tins of cannellini beans, drained
  • 600g fennel, finely chopped
  • 100g black olives, chopped
  • 2 crushed garlic cloves
  • 2 bay leaves
  • ½ tbsp olive oil
  • 8 tomatoes
  • Lemon juice
  • Preheat the oven to 200C. Place the barley, stock, beans, fennel, olives, bay leaves, garlic and oil in a casserole dish, and stir to combine. Pop the tomatoes on top, cover with the lid, and cook for 1 hour.
  • Season the stew with lemon juice, salt, and pepper, and lightly crush the cooked tomatoes so the juices run through the plump barley and other ingredients. Serve with crusty bread.
1 hr
4 serving

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