Orange Beef and Barley Stew
| Yield: | 6 Servings |
| Categories: | Beef, Casseroles |
| 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 |
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