Pearl Barley and Bacon Stew

Name: Pearl Barley and Bacon Stew
Yield: 1 serving
Cuisine: British
Ingredients: 1/4 cup pearl barley; 1/4 vegetable oxo cube; 100 g bacon lardons; 1/2 carrot; 1/4 onion

Bristol @bristol

Bristol, United Kingdom

This is a wintery recipe, great for something warm at the end of a cold day. I'm giving the ingredients for one person but it should work for larger numbers without any problems. The cooking time is around an hour, for most of that you can go and do something else and just occasionally check up on the pan.

Bristol @bristol

Bristol, United Kingdom

Saved

Ingredients

1 serving

1/4 cuppearl barley
1/4vegetable oxo cube
100 gbacon lardons
1/2carrot
1/4onion

Saved

Steps

1

Measure out 1/4 cup of pearl barley per person and wash it under cold water.
2

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.
3

Chop the carrots and onion and add them.
4

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.
5

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.
6

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.
7

Enjoy! This stew works well served with bread, and if you like, a fine grating of cheese on top.