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Orange Beef & Barley Stew

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Submitted by Resc

YIELD

6 servings

PREP

10 min

COOK

60 min

READY

75 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 ½ 680.4
POUNDS G STEWING BEEF
cut into 1 1/2 inch chunks
4 4
MEDIUM MEDIUM CARROTS
cut into 2 inch pieces
2 2
MEDIUM MEDIUM ONIONS
each cut into 6 wedges
2 2
CLOVES CLOVES GARLIC
crushed with garlic press
28-oz
13 ¾ 397.4
OUNCES ML/G BEEF STOCK
canned (13 3/4ounces)
1 237
CUP ML RED WINE
dry *
3 3
EACH EACH ORANGE ZEST
3 x 1 inch *
1 1
EACH EACH BAY LEAVES *
½ 2.5
TEASPOON ML SALT
¾ 177
CUP ML PEARL BARLEY

Directions

Preheat oven to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 500 49% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 436mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 23%
Sugars g
Protein 70g
Vitamin A 137% Vitamin C 10%
Calcium 5% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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