Rabbit, Veal or Chicken Stew with Herbs & Barley

This rustic stew works with rabbit, veal, or chicken, making it one of the most adaptable cold-weather braises you’ll find. The pearl barley swells up during the long simmer and thickens the broth naturally, so there’s no need for flour or cornstarch.

Leeks and garlic go in at the start with the meat, building a savory base before the liquid goes in. A few tablespoons of white wine vinegar might seem odd, but that acidity brightens the whole pot and keeps rich, slow-cooked meat from tasting flat.

The sage goes in near the end on purpose. Dried sage turns bitter with extended cooking, so adding it in the final minutes gives you that warm, earthy flavor without the harsh edge. Bay leaves, on the other hand, need the full cooking time to release their fragrance.

Kitchen Tips

• Brown the meat properly before adding the liquid. Crowding the pan steams it. Work in batches if needed to get actual color on the pieces.
• The barley absorbs liquid as it sits, so this stew thickens considerably overnight. Add a splash of water or stock when reheating.
• Bone-in pieces give the best flavor and body. The connective tissue breaks down into gelatin that makes the broth silky.

Variations

• Replace the water with chicken broth for a deeper, more layered flavor.
• Add root vegetables like parsnips or turnips in the last 30 minutes for extra substance.
• Stir in fresh thyme alongside the sage for a more complex herb profile.