Orange Beef and Barley Stew

Orange Beef And Barley Stew Recipe

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

How to Make Orange Beef and Barley Stew


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

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About Orange Beef and Barley Stew

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

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