Pearl Barley and Bacon Stew. Add the Alsace bacon, stir over a high heat again, before reducing the heat slightly and adding the garlic and tomato purée. Pearl barley is an underrated ingredient but this recipe with bacon and potatoes should put a stop to that. This store cupboard grain makes a great alternative to rice or couscous.
Add stock, bay, thyme, parsley and seasoning.
Beef & Guinness stew with bacon dumplings.
For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring.
You can cook Pearl Barley and Bacon Stew using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pearl Barley and Bacon Stew
- It's 1/4 cup of pearl barley.
- Prepare 1/4 of vegetable oxo cube.
- You need 100 g of bacon lardons.
- You need 1/2 of carrot.
- It's 1/4 of onion.
Fry the bacon lardons in a frying pan for one minute, or until golden-brown. 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. Fry the vegetables in the butter, add the barley and saute.
Pearl Barley and Bacon Stew instructions
- Measure out 1/4 cup of pearl barley per person and wash it under cold water..
- 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..
- Chop the carrots and onion and add them..
- 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..
- 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..
- 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..
- Enjoy! This stew works well served with bread, and if you like, a fine grating of cheese on top..
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. 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. The addition of pearl barley makes this stew really filling without being too heavy, like it might be if you added some sort of rice instead.
