The Gypsy Stew
From noir 17 years ago
- 60 minutes to make
- Serves 8
This stew is truly a one-dish meal, thick and rich! I usually serve it alone or with just a simple salad and perhaps some homemade bread fresh from the oven. Enjoy! :)
Ingredients
- 3/4 cup pearl barley, rinsed and drained shopping list
- 5-1/2 cups water shopping list
- 1-1/2 teaspoons salt shopping list
- 1/4 cup olive oil shopping list
- 1 medium onion, finely chopped shopping list
- 3 garlic cloves, minced shopping list
- 1/4 cup flour shopping list
- 1/2 cup red wine shopping list
- 2 tablespoons soy sauce shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon dried thyme shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 2 potatoes, peeled and cut into bite-sized pieces shopping list
- 3 large carrots, peeled and chopped shopping list
- 1-1/2 cups green beans, trimmed and cut into 1-inch lengths shopping list
- 2 cups broccoli florets (about 1 small head) shopping list
- 2 cups coarsely sliced cabbage (about 1/4 head) shopping list
- 3 cups spinach, washed and dried shopping list
How to make it
- Place the barley, 1-1/2 cups of the water and 1/2 teaspoon of the salt in a medium-sized saucepan.
- Bring to a boil and then reduce the heat to low.
- Cook for about 40 minutes until all or most of the water is absorbed and the barley is cooked. Set aside.
- Heat the olive oil over medium heat in a large, preferably nonstick pot.
- Add the onion and garlic and cook, stirring occasionally, until the onion just begins to wilt (about 3 minutes.)
- Sprinkle the flour over the onions and stir to mix it in thoroughly.
- Cook, stirring frequently, for 5 to 7 minutes until the flour is a tan color (approximately the color of peanut butter), taking care not to let the flour burn.
- Add the remaining 4 cups of water, remaining teaspoon of salt, wine, soy sauce, paprika, thyme, cumin, and cayenne.
- Bring to a boil; then reduce the heat to a simmer.
- Add the potatoes and carrots and return to a simmer. Simmer, partially covered, stirring occasionally, for about 10 minutes.
- Add the broccoli and green beans and cook for another 7 minutes.
- Add the cabbage and cook for 5 minutes more. If the sauce thickens up too much at any point, simply add more water and adjust the seasonings accordingly.
- Finally, add the spinach and barley and cook until the spinach wilts and the barley heats through.
- Serve warm.
The Rating
Reviewed by 7 people-
Printed this out just now and its on the dinner menu for tonight!! can't wait to taste it!!!
ravenseyes
in Belcamp loved it
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Time to have some veggies! *smile*
pink
in USA loved it
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Noir I made this last night - what a great number of flavors - the office gets to share the leftovers today - I have to say this is a 5*****
ravenseyes
in Belcamp loved it
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