Spring Picnic Stew: Easy One-Pot Recipe for Outdoor Fun

Spring picnic stew is the perfect dish to welcome the warmer weather! This hearty yet refreshing stew is packed with springtime vegetables and herbs, making it the ideal comfort food to enjoy outdoors or for a simple at home meal. Think sunshine in a bowl! This spring picnic stew recipe is one that has been passed down in my family for three generations, and the aromas of fresh herbs and vegetables simmering together always brings me back to happy memories.

This stew is something special I love to share with all of you. When I first shared it on Instagram, it was a hit instantly! I'm excited to bring this traditional recipe to you and hope it becomes a new favorite in your family.

Why You Will Love This spring picnic stew Recipe

This spring picnic stew is more than just a meal, it's an experience. It's comforting, flavorful, and surprisingly quick to make. It’s a celebration of the season's freshest produce.

Imagine sitting on a blanket in a sunny park, a gentle breeze rustling through the trees, and the warm, satisfying taste of this stew in every single mouthful.

Why this recipe stands out:

• Easy and Fast: Ready in under an hour, perfect for busy weeknights.
• Bursting with Flavor: A symphony of fresh herbs and vegetables.
• Versatile: Easily adaptable to your favorite spring vegetables.
• Perfect for Picnics: Travels well and is delicious served warm or at room temperature.
• One-Pot Wonder: Minimal cleanup, maximum flavor.

I believe this spring picnic stew is a reminder to slow down, savor the season, and connect with the simple joys of home cooking. And, if you're looking for more spring picnic goodies, check out my recipes for Spring Picnic Brownies and Spring Picnic Cupcakes. They’re the perfect additions to any outdoor feast!

Ingredients Needed for This spring picnic stew Recipe

• For the Stew:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 cup diced ham (optional)
  • 1 cup petite peas
  • 1 cup chopped asparagus
  • 1 cup baby spinach
  • 1/2 cup pearl barley, rinsed
  • 1/2 cup dry white wine (optional)
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
• For Serving
  • Crusty bread, for serving

How to Make This spring picnic stew Recipe

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the white wine (if using) and cook for 1 minute, stirring to scrape up any browned bits from the bottom of the pot.
4. Pour in the vegetable broth, add the pearl barley, ham (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the barley is tender.
5. Add the petite peas, asparagus, and spinach to the pot. Cook for 5 minutes, or until the vegetables are tender.
6. Stir in the fresh thyme and parsley. Remove from heat and stir in the lemon juice.
7. Serve hot with crusty bread.

How to Serve This spring picnic stew Recipe

This spring picnic stew is delightful served hot or at room temperature, making it ideal for picnics! Ladle the stew into bowls and garnish with a sprig of fresh parsley or thyme. Serve with crusty bread for dipping into the flavorful broth. It is also a great pairing with a light and refreshing salad. For a truly special experience, consider enjoying it alongside my Spring Picnic Lemon Cake for a delightful sweet and savory picnic spread!

How to Store This spring picnic stew Recipe

• Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the stew to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the stew in a pot on the stovetop over medium heat, or in the microwave until heated through. Add a splash of water or broth if needed to loosen the stew.

Tips to Make This spring picnic stew Recipe

• Ingredient Swaps: Feel free to substitute your favorite spring vegetables. Zucchini, mushrooms, fava beans, and kale all work well.
• For a Vegetarian Stew: Omit the ham for a vegetarian version.
• Success Tip: Don't overcook the vegetables; they should be tender but still have some bite.
• Pro Tip: For a richer flavor, use homemade vegetable broth.

Helpful Notes for This spring picnic stew Recipe

• Pearl Barley: Be sure to rinse the pearl barley before adding it to the stew. This helps remove any excess starch. If you can't find pearl barley, then use quinoa. Cook according to packet instructions, then add.
• Lemon Juice: The lemon juice brightens up the flavors of the stew and adds a touch of acidity. Don't skip it!
• Olive Oil: Substitute with butter if you desire.
• White Wine: You can use chicken broth if you do not desire to use wine.
• Ham: Substitute with bacon if using.

Variation of This spring picnic stew Recipe

• Creamy Spring Stew: Stir in a dollop of crème fraîche or heavy cream at the end for a richer, creamier stew.
• Spicy Spring Stew: Add a pinch of red pepper flakes or a drizzle of chili oil for some added heat.
• Spring Chicken Stew: Use shredded chicken instead of ham for a lighter version.

Frequently Asked Questions

Spring Picnic Stew: Easy One-Pot Recipe for Outdoor Fun

A hearty and refreshing spring picnic stew recipe packed with fresh vegetables and herbs, perfect for outdoor dining or a simple, comforting meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup/Stew
Cuisine: American
Diet: Vegetarian

Nutrition:

Calories: 280
Protein: 10g
Carbs: 32g
Fat: 12g

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 cup diced ham (optional)
• 1 cup petite peas
• 1 cup chopped asparagus
• 1 cup baby spinach
• 1/2 cup pearl barley, rinsed
• 1/2 cup dry white wine (optional)
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the white wine (if using) and cook for 1 minute, stirring to scrape up any browned bits from the bottom of the pot.
4. Pour in the vegetable broth, add the pearl barley, ham (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the barley is tender.
5. Add the petite peas, asparagus, and spinach to the pot. Cook for 5 minutes, or until the vegetables are tender.
6. Stir in the fresh thyme and parsley. Remove from heat and stir in the lemon juice.
7. Serve hot with crusty bread.

Notes

• Feel free to customize the stew with your favourite spring veggies.
• For a vegetarian option, omit the ham.
• Rinse the pearl barley well before using.