Recipe By : GOOD HOUSEKEEPING -- OCTOBER 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beef Casseroles
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
1 1/2 pounds beef for stew, 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
1 can (28-oz.) plum tomatoes
1 can beef broth (13 3/4ounces)
1 cup dry red wine
3 (3x1 inch) orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup 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.
