Orange Beef And Barley Stew

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Beef for stew - cut into 1 1/2 inch chunks
4		Carrots - cut into 2 inch (medium) pieces
2		Onions - each cut into 6 (medium) wedges
2		Garlic - crushed with garlic press
1		Plum tomatoes - (28-oz.)
1		Beef broth - (13 3/4ounces)
1 cup	237ml	Dry red wine
3		Orange peel - (3x1 inch)
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
3/4 cup	177ml	Barley

Recipe Instructions

Preheat oven to 350.

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, rd 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.

Source:
GOOD HOUSEKEEPING -- OCTOBER 1995

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