Recipe: Orange Beef and Barley Stew (using carrot, onion and tomatoes, baked)

ORANGE BEEF AND BARLEY STEW

"Classic stew fixings in a robust tomato sauce flavored with red wine and orange peel; the barley bakes along with the beef."

2 tablespoons vegetable oil, divided use
1 1/2 pounds beef for stew, cut into 1 1/2-inch chunks
4 medium-size carrots, cut into 2-inch pieces
2 medium-size onions, each cut into 6 wedges
2 garlic cloves, crushed with garlic press
1 (28 ounce) can plum tomatoes
1 (13 3/4 to 14 1/2 ounce) can beef broth
1 cup dry red wine
3 (3x1-inch) strips orange peel
1 bay leaf
1/2 teaspoon salt
3/4 cup barley, uncooked

Preheat oven to 350 degrees F.

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 beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Over high heat, heat to boiling, stirring with spoon to break up tomatoes.

Transfer mixture to deep 5-quart casserole. Cover and bake in oven at 350 degrees F for 45 minutes.

Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.

Makes 6 servings
Source: Good Housekeeping magazine