Tomato, Fennel, and Barley Stew
Back home
1 min read

Tomato, Fennel, and Barley Stew

Tomato, Fennel, and Barley Stew

Ingredients

Method

  • 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
This recipe pairs perfectly with the Save Our Souls Pinot Noir 2019 from Mornington Peninsula, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box