Orange Beef and Barley Stew

serves 6

Ingredients

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

  • 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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