I can't imagine anything more appealing on a blustery day than a big serving of this ambrosial stew. It's great for potlucks and outdoor get-togethers because it's easily transportable and there is nothing to add.

　　

Ingredients

Serves 6 to 8

　　6 slices bacon (about 4 oz/125 g)

　　1/4 cup all-purpose flour

　　1 tsp salt

　　1/2 tsp cracked black peppercorns

　　2 lbs stewing beef, trimmed, cut into 1-inch (2.5 cm) cubes and patted dry

　　2 onions, finely chopped

　　2 stalks celery, diced

　　2 carrots, peeled and diced

　　4 cloves garlic, minced

　　2 bay leaves

　　1/2 tsp freshly grated nutmeg

　　Grated zest and juice of 1 orange

　　1 1/2 cups barley (see tips) rinsed and drained

　　1 can (5 1/2 oz/156 mL) tomato paste

　　1 cup dry red wine

　　2 cups beef broth

　　1 cup water

　　1/4 tsp cayenne pepper

　　Medium to large (3 1/2 to 5 quart) slow cooker

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Tips

　　If you are halving this recipe, be sure to use a small (approx. 2 to 3 quart) slow cooker.

　　The orange zest and juice add wonderful depth to this stew.

　　Use the variety of barley you prefer—pearled, pot or whole. Whole (also known as hulled) barley is the most nutritious form of the grain.

　　Variation:

　　Substitute wheat, spelt or Kamut berries for the barley.

　　Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.