Barley is a nutritious grain that has long been used as a thickening agent in stews, soups and other dishes. When cooked, barley releases starch that can help thicken up liquid-based recipes. So the short answer is yes, barley does thicken stew.
Adding barley to a stew can provide a richer texture and pleasant chewy bite. The amount needed to thicken will depend on the type of barley used as well as cooking time. Pearled barley, which has some of the outer bran layer removed, will thicken more than hulled barley which is more intact. Longer cooking times allow more starch to release from the barley grains and infuse the stew broth.
How Does Barley Thicken Stew?
Barley contains two polysaccharides – amylose and amylopectin – which contribute to its thickening abilities. Here’s a more in-depth look at how it works:
Amylose: This long, straight chain polysaccharide does not dissolve readily in water. When barley is heated during cooking, the amylose leaches out and disperses in the surrounding liquid. The long amylose molecules cross link and trap water molecules, leading to increased viscosity and thickness.
Amylopectin: This highly branched polysaccharide can absorb up to 10 times its weight in water. Heating causes amylopectin to gelatinize, further increasing the ability of barley to thicken liquids.
As barley simmers, starch granules release from the grains. Amylose and amylopectin both contribute to the development of a rich, starchy broth. The more barley added, the greater the thickening power.
Factors That Impact Thickening
Several factors impact how well barley can thicken up a stew:
Pearling: Pearled barley has some or all of the fibrous outer hull and bran layers removed. With faster cooking times and more starch exposure, pearled barley thickens more than hulled versions.
Cooking time: Longer simmering allows more starch to fully dissolve into the stew broth for thicker results. Cooking barley in stew for 45-60 minutes is ideal.
Acids: Acidic ingredients like tomatoes, wine or citrus can interfere with barley’s thickening ability by impeding starch gelatinization.
Fat: The amylose in barley is fat soluble. Added fats or oils can limit thickening by binding to amylose before it can absorb water and increase viscosity.
Other starches: Adding potatoes or other starchy ingredients gives less thickening power to the barley component. Combining multiple starches can increase likelihood of thinning during prolonged cooking.
Liquid ratio: Using more liquid in relation to the amount of barley decreases the thickening effect. A higher proportion of barley to liquid gives a thicker end result.
Cooking method: Barley thickens stew more when cooked directly in the liquid rather than soaked and added later. Simmering allows starches to fully absorb liquid and swell.
Best Barley for Thickening
For the best thickening results, opt for pearled barley varieties. Medium pearl barley offers a good balance of texture and starch release. The peeled grains cook relatively quickly, allowing the barley to break down sufficiently to gelatinize, bind to liquid and increase viscosity.
Quick-cooking pearl barley and instant barley thicken even faster. Their very small grit size exposes more starch for rapid absorption. Hulled barley and other minimally processed types require much longer simmering to offer the same thickening strength.
Pot or Scotch barley falls somewhere in between – with some but not all of the outer bran polished off, pot barley strikes a balance between nutrition, flavor and thickness. If using hulled, hull-less or unpearled barley, increase cooking time and use a higher ratio of barley to maximize its thickening capability.
How Much Barley to Use
Most stews and soups use 1/4 to 1/2 cup of pearl barley per 4-6 servings. For purees and gravys, a ratio of 2-3 tablespoons per cup of liquid is common.
As a general guideline for thickening stew:
– For a light stew, use 1/4 cup barley per 2 cups of liquid
– For a medium or thick stew, use 1/3 to 1/2 cup per 2 cups liquid
Keep in mind acidity, fat content and any other starches when adjusting amounts as needed. More barley may be required if using tough cuts of meat that will release collagen during prolonged cooking.
Start with less barley and increase as desired to avoid over-thickening. Smaller pearl varieties added later in cooking will thicken a stew at the end. Leftover stew can be thinned with liquid if the barley has absorbed too much moisture.
Thickening Technique
Here are some tips for using barley to optimize thickening in stews and soups:
– Toast dry barley briefly to intensify flavor before adding to stew.
– For beef stew, bacon drippings or other fats help prevent grain sticking.
– Simmer barley in stewing liquid for 45-60 minutes to fully thicken.
– Crushing some of the barley to release extra starch can increase thickening power.
– Whisk in some barley flour if more thickening is needed toward the end.
– For chili, cook beans separately then add cooked barley to prevent over-softening.
– Incorporate milk, yogurt or sour cream after cooking to introduce creaminess.
– Allowing stews to sit overnight in the refrigerator further develops thickness.
– Add fresh herbs at the end for flavor and color without thinning the stew.
Sample Thickening Ratios
Here are some example barley to liquid ratios that can thicken up common stews and soups:
| Dish | Barley Amount | Liquid Amount |
|---|---|---|
| Beef Stew | 1/2 cup pearled barley | 4 cups beef broth |
| Lentil Soup | 1/3 cup pearl barley | 6 cups vegetable broth |
| Chicken & Barley Soup | 1/4 cup barley | 4 cups chicken broth |
| Vegetable Stew | 1/2 cup medium pearl barley | 3 cups vegetable stock |
| Minestrone Soup | 1/3 cup quick barley | 8 cups broth |
Adjusting the ratio allows you to achieve light, medium or thick stew consistency as desired. Remember cooking time will also impact the final thickness.
Barley Stew Recipes
Here are some delicious barley stew recipes to try that use barley to add rich thickness:
Beef Barley Stew
Browned beef chuck roast, onions, carrots, celery, barley, beef broth, red wine.
Lamb & Lentil Stew with Barley
Braised lamb, lentils, barley, carrots, onion, chicken broth, red wine vinegar, thyme.
Healthy Barley Vegetable Stew
Pearl barley, potatoes, mushrooms, spinach, parsley, vegetable broth.
Curried Barley Chickpea Stew
Chickpeas, barley, carrots, onion, vegetable stock, tomatoes, curry powder, coconut milk.
Barley & Bean Chili
Kidney beans, barley, ground beef, onion, tomatoes, chili powder, beer, cumin, oregano.
Barley Mushroom Soup
Sliced mushrooms, pearl barley, shallots, cream, chicken broth, thyme, parsley.
Adding Barley to Other Dishes
Beyond stews and soups, cooked barley can lend thickening abilities to a variety of dishes:
– Gravies & Sauces: Whisk in cooked barley to pan sauces, gravies, tomato sauce.
– Casseroles: Mix in cooked pearl barley as a binder in veggie, rice and pasta bakes.
– Loaves: Add cooked barley to meatloaves, nut loaves and veggie loaves for moisture and cohesion.
– Croquettes: Use mashed barley to help hold together vegetable and salmon croquettes.
– Pancakes: Replace up to 1/4 of the flour in pancake batter with cooked barley.
– Muffins: Swap out 1/3 of the flour for cooked barley when making bran, corn or oat muffins.
With its high starch content, barley stands out as an easy, inexpensive way to impart richness and body to a wide variety of recipes beyond stew.
Nutritional Benefits
Beyond adding pleasing thickness to stews and soups, barley also boosts the nutritional quality. Here are some of the healthy benefits of cooking with barley:
– Good source of fiber, both soluble and insoluble
– Provides B vitamins like niacin, thiamine and choline
– Contains minerals including iron, magnesium and selenium
– Lower glycemic impact compared to starchy thickeners like rice or potatoes
– Adds whole grains and vegetarian protein to balance meat-based dishes
– No gluten, making barley ideal for gluten-free diets
– Considered a low FODMAP food, easy to digest
Barley’s combination of soluble and insoluble fiber helps regulate blood sugar, digestion and cholesterol. Its antioxidants, vitamins and minerals support energy, immunity and heart health.
Potential Drawbacks
While offering useful thickening power, barley does have some potential downsides:
– Has a low gluten content. Not suitable for strict gluten-free diets
– Higher carb and calorie count compared to some vegetables
– Longer cooking time required versus cornstarch or flour
– Grainy texture may not suit all preferences
– Some types of barley contain glutenins that can still trigger gluten sensitivity
– Adds a subtle sweetness that may clash with some savory dishes
Test different barley varieties and cooking times to find the right consistency for your needs. Rinsing excess starch and adjusting stew ingredients can prevent overpowering thickness.
Comparison to Other Thickeners
How does barley compare to some other commonly used stew and soup thickeners? Here’s a quick overview:
Flour – Wheat or other flour thickens quickly with shorter cooking time. Can have raw flour taste. Less fiber and nutrients than barley.
Cornstarch – Provides rapid thickening. Can make textures gummy if overused. Neutral flavor.
Rice – White rice adds thickening with softer texture but less flavor. Higher glycemic impact than barley.
Oats – Rolled or steel cut oats can thicken while adding nutrition. Takes longer cooking than barley.
Potatoes – Cooked diced or mashed potatoes add thickness. Higher calories than barley. Starch can break down with longer cooking.
Each thickener has pros and cons based on nutrition profile, flavor impact, gelling properties and how it interacts with other ingredients. Barley offers viscosity from starch, pleasant chewiness and great nutritional value.
Frequently Asked Questions
Here are answers to some common questions about barley’s thickening power:
What is the best barley for thickening stew?
Medium or small pearl barley works best. The pearling process exposes more of the starchy endosperm for thickening capability.
Does barley thicken more than rice?
Yes, barley generally thickens more efficiently than white rice due to higher starch content, especially amylopectin.
Can I just add barley flour to thicken?
Barley flour can be whisked into soups and sauces to thicken without cooking. However, cooked barley grain provides more texture and bite.
How long does barley take to thicken a stew?
Allow 45-60 minutes of simmering for barley to fully soften and release starches for thickening stew or soup.
Should barley be soaked before adding to stew?
Soaking isn’t required, but can speed up cooking time. Toasting dry barley enhances flavor. Cook barley right in the stew liquid for best thickening.
Conclusion
When used properly, barley can be an excellent way to naturally thicken and enrich the texture of stews, soups, gravies and other dishes. The abundance of starch in barley guarantees it will add body and viscosity to liquid-based recipes.
Cook pearled barley along with the other ingredients to allow the grains to soften and the starches to fully integrate for optimal thickening effects. Adjust cooking times and barley-to-liquid ratios to fine tune thickness. Beyond adding pleasant chewiness, barley boosts nutrition and balances flavor in hearty winter dishes.