Barley and Cranberry Pork Stew

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“An old butcher shared this recipe with me one day when I muttered that I was indecisive about waht to make for dinner whaile standing at his counter. He looked like he had never missed a meal and said I'd enjoy it. He was a good man to know and provided many tasty treats.”

Ingredients Nutrition


  1. In 6-quart pan with cover, heat oil over medium-high heat. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch).
  2. Remove each batch from pan and set aside.
  3. Add onion and garlic to pan; cook, stirring, for 4 minutes.
  4. Season with salt, cumin, paprika and black pepper.
  5. Stir in sliced rutabaga and carrots; cook for 4 minutes.
  6. Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
  7. Reduce heat to low, cover and cook for 30 minutes.
  8. Stir in cranberries.
  9. Cook for 15 to 20 minutes longer. Remove bay leaves.
  10. Serve in soup bowls.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a