Country Style Pork & Barley Stew

I can still remember the aroma wafting from my grandmother’s kitchen on chilly autumn afternoons. A hearty, savory scent that promised warmth and comfort. It was always this Country Style Pork & Barley Stew simmering on the stove, a bubbling cauldron of goodness that filled the house with its inviting fragrance. Every spoonful was a hug from the inside out, a taste of home that I’ve carried with me ever since. It’s a recipe I’ve tweaked and perfected over the years, but the heart of it remains unchanged—a simple, nourishing stew that’s perfect for sharing with loved ones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 7-8 hours
• Total Time: 7 hours 20 minutes
• Servings: 10-12
• Yield: Large pot of stew
• Dietary Type: Varies (can be adapted to be dairy-free)

Ingredients

• 1/2 cup dried black beans
• 4 slices bacon
• 1/2 lb boneless pork loin steaks
• 2 tablespoons flour
• 2 small onions
• 2 tablespoons balsamic vinegar (cider vinegar will also work well)
• 1/4 cup pearl barley
• 1 stalk celery, diced
• 1 carrot, sliced thin
• 1 cup broccoli florets
• 1 teaspoon minced garlic
• 2 (10 ounce) cans condensed vegetable broth
• 20 ounces water
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 cup penne pasta

Equipment Needed

• Large bowl
• Frying pan
• Paper towels
• Plastic bag
• Crockpot (slow cooker)

Instructions

1. The night before you plan to cook the stew, place the dried black beans in a large bowl and cover them with plenty of water. This allows the beans to rehydrate and soften, significantly reducing cooking time.

2. The next morning, drain and rinse the soaked black beans. Set them aside.

3. Place the bacon in a frying pan over medium-high heat. Cook until crispy, turning occasionally. Remove the crispy bacon to paper towels to drain excess grease. Resist the urge to eat it all; you’ll need it for the stew!

4. Cut the pork loin steaks into 1 1/2-inch chunks.

5. Place the pork chunks in a plastic bag along with the flour. Seal the bag and shake well to coat the pork evenly with flour. This will help to thicken the stew.

6. Return the frying pan to medium-high heat. Add the floured pork to the hot bacon drippings in the pan. Brown the pork on all sides. This step adds depth of flavor to the stew. Remove the browned pork to the paper towels to drain.

7. Cut each onion into 8 chunks.

8. Add the onion chunks to the hot bacon drippings and flour residue remaining in the frying pan. Stir for about a minute, until the onions start to soften.

9. Add the balsamic vinegar (or cider vinegar) to the pan and stir. This will deglaze the pan, lifting all the flavorful browned bits from the bottom.

10. Pour the contents of the frying pan (brown bits and all) into the crockpot.

11. Add the browned pork and crumbled bacon to the crockpot. Break the bacon into several pieces.

12. Add the drained and rinsed black beans, pearl barley, diced celery, sliced carrot, broccoli florets, minced garlic, condensed vegetable broth, and water to the crockpot. Stir to combine all ingredients.

13. Cover the crockpot and cook on LOW for 7-8 hours.

14. After 6 or 7 hours, check the beans. They should be firm but not hard. If they are still hard, replace the lid and check again in another hour. This ensures the beans are cooked properly.

15. When the beans are cooked to your liking, add in the salt, pepper, and penne pasta.

16. Give the stew a good stir, then replace the lid and cook for another hour, or until the pasta is done to your desired tenderness.

17. Serve hot and enjoy!

Expert Tips & Tricks

• For a richer flavor, use a high-quality bacon with a good smoke.
• If you don’t have balsamic vinegar, cider vinegar is a great substitute. You could also use a dry red wine for deglazing the pan.
• To make this stew even more convenient, you can prep all the vegetables ahead of time and store them in the refrigerator until ready to use.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last hour of cooking.
• Adjust the amount of pepper to your personal preference. A pinch of red pepper flakes can also add a nice touch of heat.

Serving & Storage Suggestions

Serve the Country Style Pork & Barley Stew hot in bowls. Garnish with a sprig of fresh parsley or a dollop of sour cream for an extra touch of flavor. Crusty bread, rolls, or a steaming pan of cornbread are excellent accompaniments.

Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To reheat, simply warm the stew in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	183 kcal	N/A
Calories from Fat	53 kcal	N/A
Total Fat	5.9 g	9%
Saturated Fat	1.9 g	9%
Cholesterol	19.1 mg	6%
Sodium	361 mg	15%
Total Carbohydrate	23 g	7%
Dietary Fiber	4.1 g	16%
Sugars	1.6 g	N/A
Protein	10 g	19%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegetarian/Vegan: Substitute the pork with cubed firm tofu or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of condensed vegetable broth, and omit the bacon.
• Gluten-Free: Use gluten-free flour for coating the pork, and substitute the penne pasta with gluten-free pasta.
• Different Beans: You can substitute the black beans with other types of beans, such as kidney beans, pinto beans, or cannellini beans.
• Different Vegetables: Feel free to add or substitute vegetables based on your preference and what’s in season. Potatoes, sweet potatoes, green beans, and corn are all great additions.
• Spicier Stew: Add a pinch of red pepper flakes or a diced jalapeño pepper to the crockpot for a spicier kick.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the black beans overnight?
A: Soaking the beans helps to soften them and reduces the cooking time significantly. It also helps to remove some of the indigestible sugars that can cause bloating.

Q: Can I use a different cut of pork?
A: Yes, you can use other cuts of pork, such as pork shoulder or pork butt. These cuts are fattier and will add more flavor to the stew. Just be sure to trim off any excess fat before cooking.

Q: Can I cook this stew in a regular pot on the stovetop?
A: Yes, you can. Brown the pork and sauté the onions in a large pot. Then, add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beans and pork are tender.

Q: What if I don’t have balsamic vinegar?
A: Cider vinegar is a great substitute for balsamic vinegar. You can also use a dry red wine or even a squeeze of lemon juice to deglaze the pan.

Q: Can I add fresh herbs to the stew?
A: Absolutely! Fresh herbs like thyme, rosemary, and oregano can add a wonderful depth of flavor to the stew. Add them during the last hour of cooking.

Final Thoughts

This Country Style Pork & Barley Stew is more than just a recipe; it’s a tradition passed down through generations, a warm embrace in a bowl. It’s a testament to the power of simple ingredients transformed into something truly special. I encourage you to try this recipe and create your own memories with it. Don’t be afraid to experiment with different variations and make it your own. And please, share your feedback! I’d love to hear how it turns out and any creative twists you add. Pair this stew with a hearty red wine and good company, and you’ve got a perfect evening ahead.