orange beef and barley stew

How To Make orange beef and barley stew

• 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.
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