Recipe - Orange Beef And Barley Stew

2 tablespoon Vegetable oil
1 One half pound Beef for stew, cut into 1
One half inch chunks
4 md Carrots, cut into 2 inch
pieces
2 md Onions, each cut into 6
wedges
2 Cloves garlic, crushed with
garlic press
1 cn (28oz.) plum tomatoes
1 cn Beef broth (13 3/4ounces)
1 cup Dry red wine
3 Orange (3x1 inch) peel
1 Bay leaf
One half teaspoon Salt
Three fourths cup Barley

Preheat oven to 350. In 5quart Dutch oven over mediumhigh 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 5quart casserole; cover and bake 45 to 60
minutes longer until beef and barley are tender. Discard bay leaf. Makes 6
maindish servings.

Recipe by: GOOD HOUSEKEEPING OCTOBER 1995 Posted to MCRecipe Digest V1
#653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997