orange beef and barley stew

Name: Orange Beef and Barley Stew
Yield: 6
Ingredients: 2 tablespoon(s) vegetable oil; 1.5 pound(s) 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 cup(s) dry red wine; 3 - orange peel pieces, 3x1 inch; 1 - bay leaf; 1/2 teaspoon(s) salt; 3/4 cup(s) barley

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yield 6 serving(s)

Ingredients

2 tablespoons vegetable oil
1.5 pounds 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 plum tomatoes, 28 ounces
1 can beef broth
1 cup dry red wine
3 orange peel pieces, 3x1 inch
1 bay leaf
1/2 teaspoon salt
3/4 cup barley

How To Make orange beef and barley stew

Step 1

Preheat oven to 350.

Step 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.
Step 3

In same dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.
Step 4

Add garlic, cook 1 minute, stirring.
Step 5

Return meat to dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf and salt.
Step 6

Over high heat, heat to boiling stirring with spoon to break up tomatoes.
Step 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.
Step 8

Discard bay leaf.
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