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Slow Cooker Mushroom and Barley Stew (Vegan)

Warming, nourishing and delicious autumn stew, as simple as throwing everything in the slow cooker, set and forget!

Course Dinner, Main Course
Cuisine Australian
Keyword Autumn Stew, Easy Vegan Dinner, Mushroom Stew, Stew, Vegan Stew
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people


  • 1 cup pearl barley
  • 4 cups salt reduced vegetable stock
  • 2 cups water
  • 400 grams mushrooms
  • 150 grams oyster mushrooms
  • 3 large carrots
  • 2 stalks celery
  • 4 medium potatoes
  • 3-4 cloves garlic
  • 1 large leek
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce or tamari
  • 2 whole bay leaves
  • 1 pinch salt and pepper to taste
  • 1 bunch parsley (for serving)


  1. Clean and slice the leek, carrots, celery stalks and mushrooms and add to a large slow cooker

  2. Wash the potatoes, dice into 2 cm pieces and add to the other vegegtables

  3. Add all remaining ingredients to the slow cooker and stir everything through

  4. Cook on low for 8 hours or on high for 5 hours (until barley is cooked through and vegetables are soft)

  5. Serve immediately with fresh parsley and cracked black pepper

Recipe Notes

Leftovers can be stored in an airtight refrigerator for up to three days or frozen for up to one month to ensure maximum freshness. I cooked this on high for around 5.5 hours and it turned out perfectly, different slow cookers may vary, adjust based on yours.