orange beef and barley stew
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yield
6 serving(s)
Ingredients For orange beef and barley stew
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2 Tbspvegetable oil
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1/2 tspsalt
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1bay leaf
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3orange peel pieces, 3x1 inch
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1 cdry red wine
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1 canbeef broth
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1 canplum tomatoes, 28 ounces
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2garlic cloves, crushed
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2medium onions, each cut into 6 wedges
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4medium carrots, cut into 2 inch pieces
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1.5 lbbeef stew meat, cut into 1 1/2" chunks
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3/4 cbarley
How To Make orange beef and barley stew
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1Preheat oven to 350.
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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.
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3In same dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.
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4Add garlic, cook 1 minute, stirring.
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5Return meat to dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf and salt.
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6Over high heat, heat to boiling stirring with spoon to break up tomatoes.
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7If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender.
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8Discard bay leaf.
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