Recipe By : GOOD HOUSEKEEPING -- OCTOBER 1995
Serving Size : 6
Categories : Beef Casseroles
|Amount||Measure||Ingredient -- Preparation Method|
|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||28 oz. can||plum tomatoes|
|1||13 3/4 oz. can||beef broth|
|1||cup||dry red wine|
Preheat oven to 350°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 meat 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. 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.
Update: because the veggies are in largish chunks, and I didn't have to cut the carrots (used baby carrots) or meat (used stew meat) at all, this went together pretty quickly. Major delay because weird cork screw pulled itself apart (I was operating it normally), and minor puzzle over when to put the barley in! All of the net publications of this recipe left that bit out, and had the same misspelling (that I corrected, so there).
I added the barley before bringing the stew to a boil, as per a different barley stew recipe on the side of the barley box.