Veal or Chicken Stew with Herbs & Barley

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“In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken.”
2hrs 20mins

Ingredients Nutrition


  1. Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
  2. Add the barley, water, vinegar, bay leaves and seasoning.
  3. Bring the pot to the boil, cover it and simmer gently for 1 to 1 ½ hours or until the meat is really tender and ready to fall from the bone.
  4. Add the sage and continue to cook for several minutes.
  5. Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.

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