This weekend’s cold, dreary weather inspired us to make a robust and satisfying stew. We simmered flavorful Italian sausage and traditional stew veggies along with barley in our favorite beef broth…the rustic taste of comfort really warmed us up! Before the stew finished, we stirred in some frozen corn, adding flavor and a pop of bright color to our delicious soup.
This hearty soup has great texture from every ingredient, slightly sweet corn and carrots, hearty barley, and savory beef broth. Everyone left the table with full and happy tummies last night. We love to have leftovers to heat up for lunch. This sausage barley stew is such a delicious way to warm up!
Sausage Barley Stew
1 hour, 10 minutes to prepare serves 4
- 4 medium Italian sausage links
- 1 medium yellow onion, chopped
- 3 medium garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 2-4 tablespoons olive oil
- 5 cups low-sodium beef broth
- 1 cup water, plus 1 tablespoon, divided
- 1/2 cup barley, uncooked
- 1/8 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 cup frozen corn
- 1 tablespoon cornstarch
- Warm olive oil over medium heat in large pot or Dutch oven. Cook sausage links until browned on both sides. Transfer cooked sausages to plate.
- Sauté onion, carrots and celery in remaining oil, adding more if needed, 3 to 5 minutes to soften. Add garlic and cook until fragrant. Pour in beef broth and 1 cup of water. Season with red pepper flakes, Italian seasoning, salt and pepper.
- Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.
- Add frozen corn and simmer 5 minutes.
- Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!
Recipe adapted from The Garlic Diaries