Simple Way to Prepare Gordon Ramsay Red Vegetable Stew With Pearl Barley & Split Peas

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, red vegetable stew with pearl barley & split peas. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Red Vegetable Stew With Pearl Barley & Split Peas is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Red Vegetable Stew With Pearl Barley & Split Peas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook red vegetable stew with pearl barley & split peas using 21 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Red Vegetable Stew With Pearl Barley & Split Peas:

1. Make ready 200 g finely chopped carrots,
2. Take 2 sticks celery,
3. Make ready 1.5 chopped onions,
4. Make ready 170 g cherry tomatoes, cut into halves,
5. Take 1 red bell pepper, chopped,
6. Make ready 1 small courgette, chopped,
7. Make ready 100 g yellow split peas,
8. Get 60 g pearl barley,
9. Take 1/2 cup tomato passata,
10. Make ready 1 tbsp tomato pureé paste,
11. Get 1 vegetable stock cube,
12. Get 1/2 tbsp runny honey,
13. Prepare 2 tsp smoked paprika,
14. Make ready 1 tsp garlic granules,
15. Make ready 1/4 tsp ground cumin,
16. Prepare 1/4 tsp cayenne pepper,
17. Prepare 1 tsp dried oregano,
18. Prepare 1 pinch red chilli flakes, to taste,
19. Prepare 1 tbsp vegetable oil,
20. Get 3.5 cups water,
21. Prepare Salt and pepper to season

Instructions to make Red Vegetable Stew With Pearl Barley & Split Peas:

1. Heat a large saucepan up over a medium heat. Add in the oil and onions. Cook gently for a few minutes stirring occasionally until translucent. Season well with salt and pepper. Add in the smoked paprika, cayenne and cumin. Stir.
2. Turn the heat down a little. Add in the celery and carrots. Cook for a few more minutes. Next add in the red peppers, courgette, tomato paste and chopped cherry tomatoes. Crumble in the vegetable stock. Add the passata, oregano, garlic and chilli flakes. Add in two cups of water and the honey and bring to a simmer. Simmer for 15 minutes.
3. Add the pearl barley, and split peas. Simmer with a lid on for around two hours or until the pearl barley and split peas are cooked. As the stew cooks, keep an eye on it and each time the sauce begins to really thicken, add in another 1/2 cup water to loosen up. Do this continuously during the cooking process when needed so the stew doesn't dry up or catch. At the end of cooking, season with more salt and pepper to taste. Serve up, and enjoy!

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