Orange Beef And Barley Stew Recipe

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Orange Beef and Barley Stew

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Serves:
6

Ingredients

2 Tbsp
vegetable oil
1.5 lb
beef stew meat, cut into 1 1/2" chunks
4
medium carrots, cut into 2 inch pieces
2
medium onions, each cut into 6 wedges
2
garlic cloves, crushed
1 can(s)
plum tomatoes, 28 ounces
1 can(s)
beef broth
1 c
dry red wine
3
orange peel pieces, 3x1 inch
1
bay leaf
1/2 tsp
salt
3/4 c
barley

Step-By-Step

1Preheat oven to 350.

2In 5-quart dutch oven over medium-high heat, in 1 tablespoon hot vegetable oil, cook beef chunks, half at a time, until browned; remove to bowl.

3In same dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.

4Add garlic, cook 1 minute, stirring.

5Return meat to dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf and salt.

6Over high heat, heat to boiling stirring with spoon to break up tomatoes.

7If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender.

8Discard bay leaf.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy