👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat butter or oil over medium-high heat. Brown the pork cubes in batches until golden on all sides. Remove pork and set aside.

2. 2

   Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Return the pork to the pot. Add the diced carrots, parsnips, and rutabaga. Stir to combine.

   💡 プロのコツ: Ensure vegetables are roughly the same size for even cooking.
4. 4

   Pour in the broth, ensuring it covers the meat and vegetables. Add the rinsed pearl barley, bay leaves, and thyme. Bring to a boil.

   💡 プロのコツ: If broth doesn't fully cover ingredients, add a little more water or broth.
5. 5

   Reduce heat to low, cover the pot, and simmer for at least 1 hour and 15 minutes, or until the pork is tender and the barley is cooked through. Stir occasionally to prevent sticking.

   💡 プロのコツ: The longer it simmers, the more the flavors will meld.
6. 6

   Remove the bay leaves. Season the stew with salt and freshly ground black pepper to taste. If the stew is too thin, you can simmer it uncovered for a few more minutes to thicken.

   💡 プロのコツ: Taste and adjust seasoning before serving.
7. 7

   Ladle the stew into bowls and garnish with fresh chopped parsley.

   💡 プロのコツ: Serve hot with crusty rye bread.