Barley and Cranberry Pork Stew

We're trying to eliminate some allergenic foods from our family, and needed some alternatives to bread and rice.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2  lbs  lean boneless pork, cut into bite-size pieces
• 1 1⁄2 cups  chopped onions
• 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 instant chicken bouillon granules
• 1 (14 1/2ounce) can diced tomatoes with juice
• 3⁄4 cup  uncooked pearl barley
• 2⁄3 cup dried cranberries

Directions

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