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Pearl Barley Stew with Kassler | Hearty Classic Stew
(0)
55 min
Under an hour
Knuspr-Küche
Herzhafter deutscher Klassiker aus einem Topf: Zartes Kasseler, feine Gerstengraupen und buntes Wurzelgemüse verschmelzen zu einem wärmenden Wohlfühlessen für die ganze Familie.
Ingredients
Preparation method
Preparation
Cut the Kassler into bite-sized cubes (approx. 1.5 to 2 cm). Peel and finely dice the onion. Peel the potatoes, carrots, and celeriac, and also cut into bite-sized pieces. Wash the leek thoroughly, slice in half lengthwise, and cut into rings. Thoroughly rinse the pearl barley with cold water in a fine sieve.
Cooking & simmering
In a large, heavy casserole dish, heat the clarified butter over medium to high heat. Add the diced Kassler and onions and fry for approx. 4–5 minutes until golden brown to create rich roasted flavours.
Add the drained pearl barley, carrot, celeriac, and potato cubes and sauté for 2 minutes. Then deglaze with the vegetable stock. Stir in bay leaves, dried marjoram, and a pinch of salt and pepper.
Chef's tip
Stews like this taste even more flavourful when reheated the next day, as the flavours and the thick consistency from the barley develop perfectly overnight.
If the stew becomes too thick when reheated, simply stir in a splash of hot stock or water.
30 min
Under an hour
