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Orange Beef and Barley Stew

  • 385calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) vegetable oil

  2. 1 1/2 pound(s) beef for stew , cut into 1 1/2-inch chunks

  3. 4 medium carrots , cut into 2-inch pieces

  4. 2 medium onions , each cut into 6 wedges

  5. 2 clove(s)

  6. garlic , crushed with press

  7. 1 can(s) (28-ounce)

  8. plum tomatoes

  9. 1 can(s) (13 3/4- to 14 1/2-ounce)

  10. beef broth

  11. 1 cup(s) dry red wine

  12. 3 strip(s)

  13. (3" by 1")

  14. orange peel

  15. 1 bay leaf

  16. 1/2 teaspoon(s) salt

  17. 3/4 cup(s) barley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. 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.

  2. In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned. Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling, stirring with spoon to break up tomatoes.

  3. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.

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