Tailgaters' Favorite Stew

Ingredients

• •6 slices bacon
• •¼ cup all-purpose flour
• •1 tsp salt
• •½ tsp cracked black peppercorns
• •2 lbs stewing beef
• •2 whole onions
• •2 stalks celery
• •2 whole carrots
• •4 cloves garlic
• •2 whole bay leaves
• •½ tsp nutmeg
• •1 whole orange
• •1½ cups barley
• •1 can tomato paste
• •1 cup dry red wine
• •2 cups beef broth
• •1 cup water
• •¼ tsp cayenne pepper
• •1 whole slow cooker

Cooking Instructions

1. 1.

   1. In a skillet, cook bacon over medium-high heat until crisp. Drain on a paper towel and crumble. Cover and refrigerate until ready to use. Drain off all but 2 tbsp (30 mL) fat from pan, reserving remainder.

   10 min

2. 2.

   2. On a plate, combine flour, salt and peppercorns. Dredge beef in mixture until coated, discarding any excess. Add beef to pan, in batches, and cook, stirring, until lightly browned, about 4 minutes per batch, adding more bacon drippings between batches if necessary. Using a slotted spoon, transfer to slow cooker stoneware as completed.

   20 min

3. 3.

   3. Reduce heat to medium. Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, bay leaves, nutmeg and orange zest and cook, stirring, for 1 minute. Add barley and tomato paste and stir well. Add wine, bring to a boil and boil for 2 minutes. DO AHEAD: Complete Step 3, heating 1 tbsp (15 mL) oil in pan before softening the vegetables. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.

   15 min

4. 4.

   4. Transfer to stoneware. Add broth and water and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender. Discard bay leaves. Stir in reserved bacon, orange juice and cayenne. Cover and cook for 10 minutes to meld flavors.

   480 min