How to Make Perfect Pearl Barley and Bacon Stew

Pearl Barley and Bacon Stew. Pearl barley is an underrated ingredient but this recipe with bacon and potatoes should put a stop to that. Add the Alsace bacon, stir over a high heat again, before reducing the heat slightly and adding the garlic and tomato purée. This is barley with all the bran removed, giving the round, shiny grains a pearlescent white colour.

Pour in the beef broth and season with salt and pepper. Add the onion, bacon, pork and Take the meat, bacon and onion out of the pot and cut into bite-size pieces. Season to taste and serve garnished with strips of savoy cabbage. You can have Pearl Barley and Bacon Stew using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pearl Barley and Bacon Stew

1. You need 1/4 cup of pearl barley.
2. Prepare 1/4 of vegetable oxo cube.
3. You need 100 g of bacon lardons.
4. Prepare 1/2 of carrot.
5. Prepare 1/4 of onion.

Sweet carrots, bacon and goat's cheese make this warming pearl barley one-pot recipe a winning dinner idea for two. Nestle in the garlic bulb halves and. Team with bacon and veggies in this risotto-like stew. Add the pearl barley, carrots and mustard, then pour over the chicken stock.

Pearl Barley and Bacon Stew step by step

1. Measure out 1/4 cup of pearl barley per person and wash it under cold water..
2. Bring about 300ml of water to the boil, crumble the 1/4 oxo cube and add the barley. Other brands of stock will also work, of course..
3. Chop the carrots and onion and add them..
4. Reduce the heat so that the stew is simmering but not boiling hard. It's best not to cover the pan as you want a lot of liquid to boil away..
5. Fry the bacon lardons for a couple of minutes in a drop of oil, then drain the fat and add the bacon to the stew..
6. Keep the stew simmering for around an hour - the barley should be soft and fluffy at the end. Add more water if it's drying out..
7. Enjoy! This stew works well served with bread, and if you like, a fine grating of cheese on top..

Heat the olive oil in a large pan then add the bacon and leeks, and cook until the leeks have softened. Drain the pearl barley and stir into the sizzling bacon and its fat. Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper. Increase the heat and bring it to a simmering point. Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.