For generations, broth mixes have been a staple in Irish and Scottish cooking. Traditionally made with a combination of barley, lentils, and dried peas, these nourishing blends were simmered into soups and stews that sustained families through cold winters. Barley in particular lent a distinct creaminess and bulk, making it a favoured choice in everything from broths, soups and stews.
For those with coeliac disease, many classic recipes have needed a thoughtful update. Barley, while rich and comforting, contains gluten and is no longer suitable for everyone. Gluten-free alternatives do exist, including specially labelled broth mixes that exclude barley but retain a balance of pulses and grains such as rice, quinoa, and split peas. In this case I used a gluten-free mix from Holland and Barrett. (Not a sponsored link!)
In this recipe, we celebrate that adaptation by crafting a stew that’s not only hearty and warming but also kind to those sensitive to gluten.
Ingredients
1 tablespoon oil
1 medium onion, diced
6–7 chestnut mushrooms, roughly chopped
6–7 medium potatoes, peeled and cut into chunks
1 red chilli (seeds removed and roughly chopped)
2 tablespoons tomato purée
500ml vegetable stock
1 teaspoon mixed dried herbs (e.g. thyme, rosemary, oregano)
Salt and freshly ground black pepper, to taste
1 teaspoon white or brown miso (added at the end)
Pre-heat your oven to 180C.
In a hob-safe casserole dish or Dutch oven, heat over a medium-hot ring and add the oil and the onions. Once the onions have been sizzling for a few minutes, stir in the chilli. After a couple of minutes, add in the mushrooms, a good pinch of salt, and the mixed herbs. Then mix in the potato chunks and stir in.
After a couple of minutes, make some space in the middle of the dish and add the tomato puree and allow to cook for a minute before stirring into all the other ingredients.
Add about 450g of the stock, reserving to other 50ml, and the broth mix. Bring to the boil, put on a tight lid and transfer to the oven.
Leave for about 30 minutes and give it a stir. After about another 20 minutes, combine the miso with the 50ml of stock and stir in to the stew.
Give it another 10 minutes in the oven and serve up!