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Rustic Italian Pork Stew with Barley


2 cups (500 mL) pot or pearl barley
4 cups (1 L) chicken stock
1 lb (500 g) boneless pork loin, cut into 1 inch (2.5 cm) cubes
1 tbsp (15 mL) canola oil
1 large onion, coarsely chopped
2 carrots, sliced
8 oz (250 g) fresh mushrooms, coarsely chopped
1 (213 mL) can tomato sauce
1 cup (250 mL) dry red wine or chicken stock
1 tsp (5 mL) dried thyme
¾ tsp (3 mL) dried oregano
¼ tsp (1 mL) cinnamon
¼ tsp (1 mL) salt
Freshly ground black pepper
½ cup (125 mL) raisins
2 tbsp (25 mL) red wine vinegar

In a large saucepan, bring barley and chicken stock to a boil. Reduce heat; cover and simmer for 45 minutes. Meanwhile, in a large skillet over medium heat, brown pork in oil, stirring occasionally. Stir in onion, carrots and mushrooms; stir and cook for 2 minutes. Add tomato sauce, wine and seasonings. Bring to a boil; reduce heat and stir in raisins and red wine vinegar. Cover and simmer for 25 minutes. Serve over cooked barley.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 539
Protein: 32 g
Carbohydrate: 72 g
Fibre: 14 g
Sugars: 15 g
Fat: 11 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 61 mg
Sodium: 621 mg
Potassium: 820 mg


  1. Sarah

    My whole family enjoyed this stew. My husband described it as being reminiscent of a cinnamon bun. He was skeptical at first when he saw the raisins but he liked it well enough to go back for seconds.


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