*  Exported from  MasterCook  *
 
                        ORANGE BEEF AND BARLEY STEW
 
 Recipe By     : GOOD HOUSEKEEPING -- OCTOBER 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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. 
 
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