| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Beef, Casseroles |
6 |
Servings |
INGREDIENTS
| 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 (3×1 inch) peel |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Barley |
INSTRUCTIONS
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.
Recipe by: GOOD HOUSEKEEPING -- OCTOBER 1995 Posted to MC-Recipe Digest V1
#653 by essie49@juno.com (Ethel R Snyder) on Jun 30, 1997
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