Recipe Talk

Back in the 1970's I used to prepare a great beef stew recipe called 'California Beef Stew'. It had beef, peas, spices, a bit of orange rind and I believe it had pearl onions.

I lost my Good Housekeeping cookbook many years ago and have not been able to locate this recipe (the new Good Housekeeping cookbook doesn't have this recipe). If anyone can locate it....that would be wonderful!!

^^Check your library and used book stores for old cookbooks and recipes.

Recipe: Orange Beef and Barley Stew

Recipe by: GOOD HOUSEKEEPING -- OCTOBER 1995

Categories: Beef, Casseroles

Yield: 6 Servings

2 tb Vegetable oil

1 1/2 lb Beef for stew, cut into 1

-- 1/2 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 (28-oz.) plum tomatoes
1 cn Beef broth (13 3/4ounces)
1 c Dry red wine
3 Orange (3x1 inch) peel
1 Bay leaf

1/2 ts Salt
3/4 c Barley

Preheat oven to 350. 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. Makes 6 main-dish servings.

Donot know who the recipe is by.
Hope this is it.
Patty

CALIFORNIA BEEF STEW

3 bacon slices, cut into pieces

2 lbs. beef stew meat

1 c. dry red wine and 1 c. water

1 bouillon cube

2 garlic cloves, minced

1 tbsp. instant minced onion

2 tsp. salt

1/4 tsp. thyme leaves

1 strip orange peel

18 small white onions

3/4 lb. small mushrooms

2 tbsp. cornstarch

1 (10 oz.) pkg. frozen peas

1/2 c. pitted ripe olives

In Dutch oven, fry bacon until crisp. Push to side and add beef and brown. Stir in wine, water, bouillon cubes, garlic, onion, salt, thyme, and orange peel. Simmer 2 to 2 1/2 hours until beef is tender and onions and mushrooms. Cook 15 minutes more. Mix cornstarch with 3 tablespoons water. Stir into stew. Cook until thickened. Add peas and olives and cook 10 minutes. Makes 6-8 servings.