The "Barley & Winter Vegetable Stew" (page 275) is elemental, earthy and immensely satisfying. With simple ingredients such as onions, carrots, celery, mushrooms, potatoes, and barely, it is a stick-to-your-ribs, warming stew perfect for a cold winter's night. The key to success for this stew is a flavorful and substantial broth; it can be a bit bland otherwise. I used a mixture of vegetable broth and mushroom based dark soy sauce. As the recipe states, the flavor improves a day or two after you make the stew, so plan ahead if you can and make it in advance.
Keeping it "McDougall Friendly" checklist:
üOmit the olive oil when sautéing the veggies; instead use a nonstick pan and/or replace the oil with water, sherry, or veggie broth.