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