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 (3×1 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.