Orange Beef & Barley Stew
Yield
6 servingsPrep
10 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
stewing beef
cut into 1 1/2 inch chunks |
|
| 4 | medium |
carrots
cut into 2 inch pieces |
|
| 2 | medium |
onions
each cut into 6 wedges |
|
| 2 | cloves |
garlic
crushed with garlic press |
|
| 28-oz | plum |
tomatoes, canned
|
*
|
| 13 ¾ | ounces |
beef stock
canned (13 3/4ounces) |
|
| 1 | cup |
red wine
dry |
*
|
| 3 | each |
orange zest
3 x 1 inch |
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
pearl barley
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 680.4 | g |
stewing beef
cut into 1 1/2 inch chunks |
|
| 4 | medium |
carrots
cut into 2 inch pieces |
|
| 2 | medium |
onions
each cut into 6 wedges |
|
| 2 | cloves |
garlic
crushed with garlic press |
|
|
tomatoes, canned
|
*
|
||
| 397.4 | ml/g |
beef stock
canned (13 3/4ounces) |
|
| 237 | ml |
red wine
dry |
*
|
| 3 | each |
orange zest
3 x 1 inch |
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
salt
|
|
| 177 | 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.
