Orange Beef and Barley Stew
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,...
Ingredients
- 2tablespoonvegetable oil
- 11/2 pounds beef for stew, cut into 1 1/2 inch chunks
- 4medium carrots, cut into 2 inch pieces
- 2medium onions, each cut into 6 wedges
- 2clovegarlic, crushed with garlic press
- 1can(28-oz.) plum tomatoes
- 1canbeef broth (13 3/4ounces)
- 1cupdry red wine
Directions
- 1
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,
- 2
In 5-quart Dutch oven over medium-high heat, in 1 tablespoon hot vegetable oil, cook beef chunks, half at a time, until browned
- 3
remove to bowl
- 4
In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned
- 5
Add garlic, cook 1 minute, stirring
- 6
Return meat to Dutch oven
- 7
add tomatoes with their liquid, beef broth, rd wine, orange peel, bay leaf, and salt
- 8
Over high heat, heat to boiling stirring with spoon to break up tomatoes