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

Directions Step-By-Step

1
Preheat oven to 350.
2
In 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.
3
In same dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.
4
Add garlic, cook 1 minute, stirring.
5
Return meat to dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf and salt.
6
Over high heat, heat to boiling stirring with spoon to break up tomatoes.
7
If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender.
8
Discard bay leaf.

About this Recipe

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