Best Country Style Pork Barley Stew Recipes

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PORK WITH MUSHROOMS AND BARLEY



Pork with Mushrooms and Barley image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup quick-cooking barley
4 teaspoons Worcestershire sauce
4 teaspoons packed light brown sugar
1 large pork tenderloin (about 1 1/4 pounds), trimmed and cut into 3/4-inch chunks
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 teaspoons cornstarch
2 tablespoons vegetable oil
8 ounces cremini mushrooms, sliced
2 leeks (white and light green parts only), chopped
3 carrots, chopped
Chopped fresh parsley, for topping

Steps:

  • Cook the barley as the label directs. Cover and set aside.
  • Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
  • Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.

Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams

CLASSIC HOMESTYLE PORK STEW



Classic Homestyle Pork Stew image

This easy and delicious homestyle pork stew is the perfect hot, filling meal that's loaded with root vegetables and tender, falling-apart pork shoulder.

Provided by Karlynn Johnston

Categories     Main Course     Soup

Number Of Ingredients 19

2 1/2 pounds pork shoulder (cut into 1/2 inch pieces)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 slices thick cut bacon (diced)
1 medium white onion (diced)
2 tablespoons minced garlic
4 cups beef stock
2 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
1/3 cup red wine (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
3-4 medium carrots (washed and cut into 1-inch chunks)
3 large russet potatoes (washed and cut into 1-inch chunks)
2 stalks celery (sliced)
1 cup sliced white mushrooms
2 bay leaves
fresh parsley to garnish

Steps:

  • Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
  • In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
  • Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
  • Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
  • Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
  • Add the pork and the bacon back into the pot.
  • Add in the vegetables and bay leaves and then stir until combined.
  • Bring the mixture to a low boil, cover and reduce the heat.
  • Cook for 40-50 minutes, until the pork is fork tender.
  • Remove and serve.

Nutrition Facts : Calories 432 kcal, Carbohydrate 40 g, Protein 28 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

NORMANDY-STYLE PORK STEW



Normandy-Style Pork Stew image

Inexpensive pork shoulder becomes meltingly tender after a low-and-slow braise in an elixir of dry cider and broth in this stew that's inspired by the pot roasts from the Basque region of Spain that marry pork, apples, and hard cider. This stew will bring the magic of fall right to your home kitchen.

Provided by Greg Lofts

Categories     Pork Recipes

Time 2h30m

Number Of Ingredients 14

2 pounds boneless pork shoulder, cut into 1 1/4-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
3 ounces center-cut bacon (about 4 slices), coarsely chopped; or 4 ounces regular bacon, trimmed of excess fat
1 pound small shallots (10 to 12), trimmed and peeled
2 tablespoons unbleached all-purpose flour
1 dried bay leaf
12 ounces dry hard cider, preferably Normandy-, Basque-, or other European-style
1 1/2 cups low-sodium chicken broth
4 carrots, peeled and cut on the bias into 2-inch-long pieces
3 celery stalks, cut on the bias into 2-inch-long pieces
1/4 cup crème fraîche or sour cream, plus more for serving (optional)
1 tablespoon Dijon mustard, plus more for serving (optional)
Chopped fresh parsley or tarragon leaves, or a combination, for serving (optional)

Steps:

  • Preheat oven to 350°F. Season pork with salt and pepper. Melt butter in an ovenproof braiser pan, large straight-sided skillet, or wide, shallow pot over medium-high heat. When foam subsides, add pork and cook, turning a few times, until browned all over, 10 to 12 minutes (do not crowd pan; brown in two batches if necessary). Transfer to a plate.
  • Add bacon and shallots to pan; reduce heat to medium and cook, stirring a few times, until bacon renders its fat and shallots turn golden brown in places, 6 to 8 minutes. Return pork and any accumulated juices to pan. Sprinkle evenly with flour, stir, and cook 1 minute. Add bay leaf and cider; boil 1 minute. Add broth and return to a boil.
  • Cover and transfer to oven; braise 45 minutes. Stir in carrots and celery, cover, and return to oven until pork is fork-tender and carrots are tender but still holding their shape, 1 hour to 1 hour, 15 minutes. Remove and discard bay leaf. Stir in crème fraîche and Dijon. Top with herbs; serve with more crème fraîche and Dijon.

COUNTRY STYLE PORK STEW



Country Style Pork Stew image

Make and share this Country Style Pork Stew recipe from Food.com.

Provided by Chef Diva Divine

Categories     Stew

Time 1h18m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb boneless pork shoulder
1 1/2 teaspoons chicken bouillon granules
7 ounces canned tomatoes (cut up)
2 small onions (cut into wedges)
1/2 cup celery (sliced)
1 teaspoon dried oregano (crushed)
1 teaspoon ground cumin
2 teaspoons minced garlic
1 bay leaf
1 cup yellow squash (cut into 1/2-inchslices) or 1 cup zucchini (cut into 1/2-inchslices)
9 ounces frozen cut green beans
1 tablespoon cornstarch

Steps:

  • Trim fat from pork & cut into 1" cubes. Spray a dutch oven or large saucepan with cooking spray coating.
  • Preheat over medium high heat. Brown pork in the hot pan; drain fat.
  • Add bouillon granuals & 1 1/4C water. Stir in the undrained tomatoes, onions, celery, oregano, cumin, garlic, and bay leaf.
  • Bring to boiling; reduce heat. Cover and simmer about 1hour or till pork is tender.
  • Stir in squash and green beans. Return to boiling; reduce heat. Simmer 5 minutes more.
  • Combine cornstarch, and 1TBS cold water. Stir into pork mixture. Cook and stir till thickened & bubbly. Cook and stir 2 minutes more.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 280.8, Fat 17.8, SaturatedFat 6.1, Cholesterol 60.5, Sodium 278.3, Carbohydrate 14.6, Fiber 3.5, Sugar 3.7, Protein 16.9

COUNTRY PORK STEW



Country Pork Stew image

Categories     Pork     Stew     Low Carb     Low Fat     Kid-Friendly     Back to School     Healthy     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 teaspoon olive oil
1 1/2 pounds lean well-trimmed pork stew meat, cut into 1-inch cubes
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1/2 cup dry white wine
1 3/4 cups canned unsalted chicken broth
2 tablespoons tomato paste
1/4 teaspoon ground allspice

Steps:

  • Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.

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