Country Style Pork Barley Stew
Warm up with a hearty bowl of Country Style Pork Barley Stew, a rustic and satisfying one-pot meal perfect for chilly days. Tender cubes of seared boneless country-style pork ribs are simmered alongside wholesome pearl barley, vibrant vegetables, and aromatic herbs like thyme and rosemary, creating a rich and savory broth. This comforting stew gets its depth from low-sodium beef broth and diced tomatoes, with an optional addition of green beans for a pop of color and extra nutrients. Easy to prepare yet packed with flavor, this stew takes about 20 minutes of prep and slow simmers to perfection, making it the ideal recipe for a cozy family dinner. Serve it warm with crusty bread and a sprinkle of fresh parsley for a nourishing dish that feels like a hug in a bowl. Keywords: pork barley stew, hearty pork stew, one-pot meal, comforting winter recipe, nutritious stew recipe.
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Recipe Information
Ingredients
- 2 pounds boneless country-style pork ribs (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 large carrots (sliced into 1/2-inch rounds)
- 2 medium celery stalks (sliced)
- 4 large garlic cloves (minced)
- 6 cups beef broth (low sodium)
- 1 15-ounce can diced tomatoes (with juice)
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen green beans (optional)
- 2 tablespoons chopped parsley (for garnish, optional)
Instructions
Season the pork cubes with salt and black pepper. Sprinkle the flour over the pork and toss to coat evenly.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the pork in batches, searing until browned on all sides, about 3-4 minutes per batch. Remove the pork from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and chopped celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring often to avoid burning.
Return the seared pork to the pot and pour in the beef broth and diced tomatoes with their juice. Stir to combine.
Add the pearl barley, dried thyme, rosemary, and bay leaf to the pot. Stir well. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the stew for about 60-75 minutes, or until the pork is tender and the barley is fully cooked, stirring occasionally to prevent sticking.
If using frozen green beans, add them during the last 10 minutes of cooking. Stir them into the stew and allow them to heat through.
Remove the bay leaf from the stew and discard. Taste the stew and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped parsley if desired. Serve warm with crusty bread for a complete meal.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
