Barley And Cranberry Pork Stew - cooking recipe

Ingredients

1 tablespoon olive oil
2 lbs lean boneless pork, cut into bite-size pieces
1 1/2 cups onions, chopped
4 garlic cloves, finely chopped
2 teaspoons salt
1 teaspoon cumin seed
1 teaspoon paprika
3/4 teaspoon ground black pepper
1 large rutabaga, cut into eighths and thinly sliced (about 2-1/2 cups)
2 carrots, peeled and thinly sliced
2 bay leaves
5 cups water
1 cup white wine
5 teaspoons chicken stock, concentrate
1 (14 1/2 ounce) can tomatoes, diced with juice
3/4 cup pearl barley, uncooked
2/3 cup dried cranberries

Preparation

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).
Remove each batch from pan and set aside.
Add onion and garlic to pan; cook, stirring, for 4 minutes.
Season with salt, cumin, paprika and black pepper.
Stir in sliced rutabaga and carrots; cook for 4 minutes.
Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
Reduce heat to low, cover and cook for 30 minutes.
Stir in cranberries.
Cook for 15 to 20 minutes longer. Remove bay leaves.
Serve in soup bowls.