Pearl Barley with Stewed Meat

Cooking method

1. Step 1:

   

   Before you start cooking, soak the pearl barley in cold water for one hour. Add enough water to cover the barley by about 1/2 to 3/4 inch (1.5–2 cm).

2. Step 2:

   

   Once the hour is up, drain the water. Put the pearl barley in a saucepan, pour in 3 cups of water, and set it over high heat. When it comes to a boil, reduce the heat to low and cook the barley, partially covered, for about 50–60 minutes. Open the lid from time to time and stir so the grain doesn't stick to the bottom.

3. Step 3:

   

   As the barley cooks, keep an eye on the water level. If the heat is even a little above the lowest setting, the water may boil off before the barley is done. If that happens, add a splash of boiling water and keep cooking until the grain is tender.

4. Step 4:

   

   Get everything else ready.

5. Step 5:

   

   Peel the onion, carrot, and garlic. Rinse the vegetables, bay leaf, and herbs under running water.

6. Step 6:

   

   Cut the carrot into thin rounds, then halve the rounds if you like. Small batons work well too — that's what I did here. Chop the onion fairly fine and roughly chop the garlic by hand.

7. Step 7:

   

   There's usually a layer of set fat on top inside a can of stewed meat — that's what we'll use to fry the vegetables. If there's little or no fat, use 2 tablespoons of vegetable oil instead. Spoon out the fat and add it to a skillet.

8. Step 8:

   

   Add the onion and carrot. Fry the vegetables over high heat. Keep stirring constantly so the onion and carrot don't burn — it took me about a minute.

9. Step 9:

   

   Break the stewed meat into small pieces (use a fork, spoon, or knife).

10. Step 10:

    

    Add the meat and bay leaf to the skillet, stir, and cook for about a minute.

11. Step 11:

    

    Add the pearl barley to the meat.

12. Step 12:

    

    Stir everything together well and add half a cup of water. Cover the skillet, reduce the heat to medium, and cook for 10 minutes.

13. Step 13:

    

    Taste the barley for salt. Why salt at the very end rather than earlier? Canned stewed meat is usually a bit salty on its own, so you may already have enough. If not, add salt to taste. Stir in your favorite seasonings and spices too (I used allspice and ground sweet paprika). Sprinkle the pearl barley and meat with finely chopped fresh herbs, stir, and let it rest for about 5 more minutes.

14. Step 14:

    

    This fragrant, hearty dish is ready!