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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat large pan over a medium heat, add 1 tablespoon oil, carrots, onion and 1 pinch of salt. Fry until onions are soft, about 5 minutes, then add garlic and fry for 1 to 2 minutes.
Pour in 750ml stock, add dried herbs and pearl barley. Bring to just below boiling then reduce heat to a gentle simmer. Cook 30 minutes.
Heat a frying pan, add a little oil and fry meatballs until nicely coloured, being careful not to burn them. You may have to do this in batches.
Transfer meatballs to the pan with the barley and gently mix through. Add a little water to frying pan which meatballs were in, scrape the bits off the bottom to catch flavours, then pour this liquid into pan with barley.
Add remaning stock to the barley pan, cover and cook 15 minutes or until meatballs cooked through.
If making this stew in advance, add a little more stock or water when you reheat it, as the pearl barley will have soaked up some of the sauce