Orange Beef and Barley Stew

• 2 tablespoons vegetable oil
• 1 1/2 pounds stewing beef 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
• 28-oz plum tomatoes, canned
• 13 3/4 ounces beef stock canned (13 3/4ounces)
• 1 cup red wine dry
• 3 each orange zest 3 x 1 inch
• 1 each bay leaves
• 1/2 teaspoon salt
• 3/4 cup pearl barley

1. Preheat oven to 350F (180C).
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; remove to bowl.
3. In same Dutch oven in 1 more tablespoon hot vegetable oil, cook carrots and onions until browned.
4. Add garlic, cook 1 minute, stirring.
5. Return meat to Dutch oven; add tomatoes with their liquid, beef broth, rd wine, orange peel, bay leaf, and salt.
6. Over high heat, heat to boiling stirring with spoon to break up tomatoes.
7. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 to 60 minutes longer until beef and barley are tender.
8. Discard bay leaf.

vegetable oil, stewing beef, carrots, onions, garlic, tomatoes, beef, red wine, orange zest, bay leaves, salt, pearl barley

Taken from recipeland.com/recipe/v/orange-beef-barley-stew-40285 (may not work)