Orange Beef And Barley Stew

Serving Size : 6
Ingredients

for prepare Orange Beef And Barley Stew

:

Amount	Measure	Ingredient - Preparation Method
2	tablespoons	vegetable oil
1 1/2	pounds	beef for stew - cut into 1 1/2 inch
chunks orange beef and barley stew
4	medium	carrots - cut into 2 inch
pieces orange beef and barley stew
2	medium	onions - each cut into 6
wedges orange beef and barley stew
2	cloves	garlic - crushed with garlic
press orange beef and barley stew
1	can	plum tomatoes - (28-oz.)
1	can	beef broth - (13 3/4ounces)
1	cup	dry red wine
3		orange peel - (3x1 inch)
1		bay leaf
1/2	teaspoon	salt
3/4	cup	barley

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.

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