Mushroom and Barley Stew with Smoked Paprika

Name: Mushroom and Barley Stew with Smoked Paprika
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large onion, finely diced; 3 garlic cloves, minced; 300 g mixed mushrooms, sliced (such as cremini, shiitake, and portobello); 2 medium carrots, diced; 2 celery stalks, diced; 100 g pearl barley, rinsed; 750 ml vegetable broth; 1 tbsp tomato paste; 1 tbsp smoked paprika; 1 tsp dried thyme; 1 tsp soy sauce; 1/2 tsp black pepper; 1/2 tsp salt; 2 bay leaves; 15 g fresh flat-leaf parsley, chopped (for garnish)

A rich, one-pot vegan stew featuring chewy barley and deeply umami mushrooms simmered with smoked paprika and fresh herbs for a hearty weeknight meal.

Prep15 minCook60 minTotal75 minServes4Difficultymedium

Method

How to make it

01
Heat olive oil in a Dutch oven over medium heat until shimmering.
02
Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
03
Stir in the minced garlic and cook for 1 minute until fragrant.
04
Add the sliced mushrooms, carrots, and celery to the pot. Cook, stirring occasionally, until mushrooms release moisture and start browning, about 8 minutes.
05
Stir in the tomato paste, smoked paprika, dried thyme, salt, pepper, and bay leaves. Cook for 2 minutes to toast the spices.
06
Add the rinsed pearl barley and stir to coat in the spice mixture.
07
Pour in the vegetable broth and soy sauce, scraping any browned bits from the bottom.
08
Bring the stew to a gentle simmer, then cover and reduce heat to low. Cook until barley is tender, about 40 minutes, stirring occasionally and adding a splash of water if the stew becomes too thick.
09
Discard bay leaves, taste and adjust seasoning if needed.
10
Serve hot, garnished with chopped fresh parsley.

From the editor

Cooking tips

Use a mix of mushrooms for a deeper, more complex umami flavor and texture.
If you don’t have a Dutch oven, use a heavy-bottomed pot with a tight-fitting lid to maintain moisture.
For a gluten-free version, swap pearl barley for quinoa and adjust cooking time accordingly.
Make ahead and refrigerate for up to 3 days; the flavors deepen after resting.

Published July 19, 2026