Hearty Turkey and Barley Stew with Vegetables and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10 to 11 cups)
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless turkey thighs, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1 1/2 cups)
• 3 celery ribs, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (or 1/2 cup broth)
• 8 cups low-sodium turkey or chicken broth
• 1 cup pearl barley, rinsed and drained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice (optional, to brighten)

Do This

• 1. Pat turkey dry; season with salt and pepper.
• 2. Brown turkey in olive oil in a Dutch oven over medium-high heat (6–8 minutes); transfer out.
• 3. Sauté onion, carrots, and celery over medium heat until softened (8–10 minutes); add garlic (30 seconds).
• 4. Stir in tomato paste (1 minute), deglaze with wine (2 minutes).
• 5. Add broth, barley, bay leaves, thyme, rosemary, Worcestershire, and turkey; bring to a boil.
• 6. Reduce to a gentle simmer, cover, and cook 45 minutes, stirring occasionally, until barley is tender and turkey reaches 165°F.
• 7. Off heat, stir in parsley and lemon juice; taste and adjust seasoning. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Comforting and filling: barley turns the broth silky and hearty without any extra thickener.
• Weeknight-friendly: mostly hands-off simmering with simple, familiar ingredients.
• Great for meal prep: the flavor improves after a night in the fridge.
• Flexible: easy to swap veggies, herbs, or even use leftover turkey.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves, 1 lemon (optional), 1 small bunch fresh parsley
• Dairy: None (optional: 1 tablespoon butter for richness at the end)
• Pantry: Olive oil, pearl barley, tomato paste, low-sodium turkey or chicken broth, dry white wine (optional), bay leaves, dried thyme, dried rosemary, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

Turkey

• 1 1/2 pounds boneless, skinless turkey thighs, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt (for seasoning the turkey and base)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Vegetables

• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, diced (about 1/2-inch; about 1 1/2 cups)
• 3 celery ribs, diced (about 1/2-inch; about 1 1/2 cups)
• 4 garlic cloves, minced

Barley and Broth

• 1 cup pearl barley, rinsed and drained
• 8 cups low-sodium turkey broth or chicken broth
• 1/2 cup dry white wine (optional, for deglazing; substitute 1/2 cup broth if preferred)

Herbs, Seasonings, and Finish

• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice (optional, added at the end for brightness)
• Optional for extra richness: 1 tablespoon unsalted butter, stirred in off heat

Step-by-Step Instructions

Step 1: Prep and season the turkey

Cut the turkey thighs into 1-inch pieces so they cook evenly and stay tender. Pat the pieces dry with paper towels (this helps them brown instead of steaming). Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 2: Brown the turkey for deeper flavor

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat for 2 minutes. Add 2 tablespoons olive oil. When the oil shimmers, add the turkey in a single layer (work in 2 batches if needed to avoid crowding).

Cook for 6–8 minutes total, turning occasionally, until well browned on multiple sides (it does not need to be cooked through yet). Transfer turkey to a plate and set aside.

Step 3: Sauté the onion, carrots, and celery

Reduce heat to medium. Add the diced onion, carrots, and celery to the same pot (the browned bits on the bottom are flavor). Cook, stirring occasionally, for 8–10 minutes, until the onion is translucent and the vegetables begin to soften.

Step 4: Add garlic and toast the tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Stir in 2 tablespoons tomato paste and cook for 1 minute. This brief “toasting” step deepens the stew’s flavor and color.

Step 5: Deglaze the pot

Pour in 1/2 cup dry white wine (or 1/2 cup broth). Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.

Step 6: Simmer with barley and herbs until tender

Add 8 cups broth, the rinsed 1 cup pearl barley, 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1 tablespoon Worcestershire sauce. Return the turkey (and any juices on the plate) back to the pot.

Increase heat to bring the stew to a boil, then reduce to a gentle simmer. Cover and cook for 45 minutes, stirring every 10–15 minutes to prevent barley from sticking to the bottom.

The stew is ready when the barley is tender (with a slight chew) and the turkey registers 165°F on an instant-read thermometer.

Step 7: Finish, adjust seasoning, and rest

Turn off the heat. Remove and discard the bay leaves. Stir in 2 tablespoons chopped parsley and, if using, 1 tablespoon lemon juice (this makes the flavors taste brighter and less heavy).

Taste and adjust with additional salt and pepper as needed. Let the stew rest for 10 minutes before serving; it will thicken slightly as the barley continues to absorb broth.

Pro Tips

• Don’t skip the browning: those caramelized bits on the pot bottom are what make the stew taste slow-cooked.
• Rinse the barley: a quick rinse removes excess surface starch and keeps the stew from turning gluey.
• Control thickness: if the stew gets too thick, stir in extra hot broth or water, 1/4 cup at a time, until it’s the consistency you like.
• Check tenderness, not the clock: barley brands vary. If it’s still too chewy at 45 minutes, simmer 10–15 minutes longer, adding a splash more broth if needed.
• Best flavor next day: the herbs and barley meld overnight, making leftovers especially satisfying.

Variations

• Use leftover roast turkey: skip browning the turkey. Sauté the vegetables, then add 4 cups shredded cooked turkey during the last 10 minutes of simmering so it stays moist.
• Add mushrooms: sauté 8 ounces sliced cremini mushrooms with the onions for an earthy, steakhouse-style depth.
• Make it smoky: add 1/2 teaspoon smoked paprika with the tomato paste and finish with extra black pepper.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Barley will keep absorbing liquid as it sits; when reheating, add a splash of broth or water and warm gently on the stovetop over medium-low heat for 8–12 minutes, stirring occasionally, or microwave in 1-minute bursts until hot.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 38 g protein, 45 g carbohydrates, 10 g fat, 8 g fiber, 780 mg sodium (will vary with broth brand and added salt).