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descriptionThis sausage barley stew is such a delicious way to warm up on a cold winter's day.
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Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.
  4. Add frozen corn and simmer 5 minutes.
  5. Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!
This sausage barley stew is such a delicious way to warm up on a cold winter's day.
Course:

Recipe adapted from The Garlic Diaries

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Sausage Barley Stew

Sausage Barley Stew

4.6 from 12 votes
Servings: Serves 4
Author: Great Life Publishing
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Slice sausage links into coins and add to pot. Stir in barley. Bring stew to a boil. Reduce heat and simmer 50 minutes.
  4. Add frozen corn and simmer 5 minutes.
  5. Whisk cornstarch and 1 tablespoon of water in small bowl. Stir mixture into stew and simmer until thickened, 1 to 2 minutes. Enjoy!