2020-08-13 / test@t

Stew with sausages and barley

What could be better on a cold, chilly day than a cozy, delicious dinner? This dish is just that! Served in Irish pubs, they know how to beat inclement weather. Serve the stew with a glass of beer.

Stew with sausages and barley
  • 8 sausages for frying
  • 200 g barley
  • 400 g canned chopped tomatoes
  • 1 medium onion
  • 2 medium carrots
  • 2 celery stalks
  • 1 bay leaf
  • 4 sprigs thyme
  • 2 cloves of garlic
  • 1 tsp fennel seed
  • a pinch of dried chili flakes
  • 500 ml broth or water
  • zest of 1 lemon
  • olive oil
  • salt, freshly ground black pepper


Step 1
Peel vegetables. Cut the onion into large cubes. Cut the celery into pieces 3.5–4 cm long. Also cut the carrots. Chop the garlic.
Step 2
Heat olive oil in a wide, thick saucepan or skillet over medium heat. Add sausages and fry, turning occasionally for 8-10 minutes. Transfer to a plate.
Step 3
Add onions, carrots, celery, bay leaves, and thyme sprigs. Fry for 7-10 minutes. Then add the garlic, crushed fennel seeds and chili flakes and cook for another 2 minutes.
Step 4
Transfer the contents of the skillet to a saucepan, add the pearl barley, tomatoes, and lemon zest. Pour in broth and bring to a boil. Return the sausages to the pot, reduce heat to low, cover and simmer for 45 minutes, until tender. Add more stock or water halfway through cooking if needed. Season with salt and pepper.
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