Slow-Cooker Pork and Barley Stew
A hearty, make-ahead slow-cooker stew with lean ground pork, pearl barley, root vegetables, and gentle savoury herbs. This comforting Quebec-style lunch is easy to portion and reheats well.
- Prep time
- 15 min
- Cook time
- 240 min
- Yield
- 1 serving
Ingredients
- 1 g Bay Leaf
- 300 g Beef Broth
- 1 g Black Pepper
- 80 g Carrot
- 50 g Celery
- 120 g Diced tomatoes
- 1 g Dried Thyme
- 50 g frozen peas
- 5 g Garlic
- 150 g Lean ground pork
- 5 g Olive oil
- 70 g Parsnip
- 45 g Pearl Barley
- 2 g Salt
- 15 g Tomato Paste
- 60 g Yellow Onion
Instructions
- Heat the olive oil in a skillet over medium-high heat. Brown the lean ground pork, breaking it into small pieces.
- Transfer the browned pork to the slow cooker.
- Add the onion, garlic, carrot, parsnip, celery, pearl barley, diced tomatoes, tomato paste, beef broth, thyme, bay leaf, salt, and pepper.
- Stir well, cover, and cook on low for 4 hours, until the barley and vegetables are tender.
- Remove and discard the bay leaf. Stir in the frozen peas and cook for 10 minutes more.
- Divide the stew into meal-prep containers and let cool before refrigerating.