Orange Beef Barley Stew

Begin 2 ½ hours before serving

ingredients

2 tablespoons vegetable oil
1 ½ pounds beef for stew, cut into 1 ½ inch chunks
4 medium-sized carrots, peeled and cut into 2-inch pieces (or ½ bag baby carrots)
1 large sweet onion cut into 8 wedges
2 garlic cloves, crushed with a garlic press
1 28-ounce can plum tomatoes
14 ounces beef broth
1 cup dry red wine
3 – 3” x 1” strips orange peel
1 bay leaf
½ teaspoon salt
¾ cup pearled barley

make it!

Preheat the oven to 350° F.

Heat 1 tablespoon of oil in a 5-quart Dutch oven using medium-high heat. Cook beef chunks, half at a time until browned. Remove beef and set aside.

In the same Dutch oven heat 1 more tablespoon vegetable oil. Cook carrots and onions until browned. Add garlic and cook for 1 minute.

Return beef to Dutch oven. Add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt.
Using high heat, bring to a boil, stirring with a spoon to break up tomatoes. Remove from heat.

Cover and bake for 45 minutes. Stir in rinsed barley; cover and bake 45-60 longer until beef and barley are tender. Discard bay leaf.
Makes 6 main-dish servings.