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Slow-Cooked Tomato and Fennel Stew with Pearl Barley

A warm and nourishing stew combining sweet tomatoes, fragrant fennel, and hearty pearl barley, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Ripe Tomatoes (fresh or canned)
  • 1 large Fennel Bulb, sliced
  • 1 cup Pearl Barley
  • 1 large Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Thyme (dried) or 2 teaspoons (fresh)
  • 1 Bay Leaf
  • Salt and Pepper to taste
Possible Substitutions
  • Use quinoa instead of barley for a gluten-free option.
  • Swap fresh fennel for celery or omit it completely if you’re not a fan.
  • Fresh herbs like oregano and basil can replace thyme for a different flavor.

Method
 

Preparation
  1. In a large skillet over medium heat, heat olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Then, add minced garlic, cooking for an additional minute until fragrant.
  2. Transfer the sautéed onion and garlic to your slow cooker. Add sliced fennel, pearl barley, chopped tomatoes, vegetable broth, thyme, and bay leaf. Stir to combine.
  3. Season with salt and pepper according to your preference.
  4. Cover and cook on low for 6 to 8 hours, or on high for 4 hours, until the barley is tender and has absorbed the flavors of the stew.
  5. Remove the bay leaf. Taste and adjust seasoning as needed. Enjoy your Slow-Cooked Tomato and Fennel Stew with Pearl Barley hot, garnished with fresh herbs or a drizzle of olive oil.

Notes

For extra depth of flavor, consider roasting the tomatoes beforehand. If you’re short on time, opt for quick-cooking barley, reducing the cooking time by half.