Veal Or Chicken Stew With Herbs Barley Recipe

Transport yourself back to 7th Century England with this hearty and flavorful stew! Before the abundance of spices, herbs reigned supreme, and this authentic medieval recipe showcases their magic. Tender veal or chicken (or even rabbit!) slow-simmered with pearl barley, fragrant herbs, and a touch of vinegar creates a deeply satisfying dish. Perfect for a chilly evening or a historical feast!

Prep Time 20 mins
Cook Time 140 mins
Calories 282.2 kcal
Protein 33g
Rating 4.8 (5 Reviews)
Veal Or Chicken Stew With Herbs Barley 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veal Or Chicken Stew With Herbs Barley

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How to Make Veal Or Chicken Stew With Herbs Barley

  1. Melt 2 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 pound of cubed veal or chicken and 2 chopped leeks, along with 2 minced cloves of garlic. Cook until the vegetables are softened and the meat is lightly browned (about 8-10 minutes).
  2. Stir in 1 cup of pearl barley, 4 cups of water or broth, 2 tablespoons of red wine vinegar, 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
  3. Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1-1.5 hours, or until the meat is incredibly tender and easily falls off the bone.
  4. Stir in 1 tablespoon of fresh sage leaves (chopped). Continue to cook for another 5 minutes to allow the sage to infuse its flavor.
  5. Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar to your preference. Serve hot in bowls. The barley acts as a delightful vegetable in this dish!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

12g

Fat

27g

Carbs

10g

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