Hearty Medieval Barley Stew

1.Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.

2.Add the beef and pork cubes in batches, browning them on all sides for about 5-7 minutes per batch. Remove browned meat and set aside.

3.In the same pot, reduce heat to medium and add chopped onion, cooking until translucent and softened, about 5 minutes.

4.Add minced garlic, diced carrots, and celery to the pot. Cook, stirring occasionally, for another 5 minutes until vegetables begin to soften.

5.Return the browned meat to the pot. Stir in rinsed pearl barley.

6.Pour in beef broth and water, stirring to combine.

7.Add bay leaf, dried thyme, and dried rosemary. Season with salt and freshly ground black pepper to taste.

8.Bring the stew to a gentle boil, then reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours, or until the meat is tender and barley is cooked through, stirring occasionally to prevent sticking.

9.Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.

10.Ladle the stew into bowls and garnish with chopped fresh parsley before serving.