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1
In a skillet, cook bacon over medium-high heat until crisp.
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2
Drain on a paper towel and crumble.
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3
Cover and refrigerate until ready to use.
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4
Drain off all but 2 tbsp (25 ml) fat from pan, reserving remainder.
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5
On a plate, combine flour, salt, peppercorns and cayenne.
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6
Dredge beef in mixture until coated, discarding any excess.
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7
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.
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8
Using a slotted spoon, transfer to slow cooker stoneware as completed.
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9
Reduce heat to medium.
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10
Add onions, celery and carrots to pan and cook, stirring, until carrots are softened, about 7 minutes.
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11
Add garlic, bay leaves, nutmeg and orange zest; cook, stirring, for 1 minute.
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12
Add barley, stock, wine, water, tomato paste and orange juice; bring to a boil.
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13
Transfer to stoneware and stir well.
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14
Cover and cook on Low for 8 hours or on High for 4 hours, until beef is tender.
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15
Discard bay leaves.
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16
Stir in reserved bacon.
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17
VARIATION
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18
Substitute wheat, spelt or Kamut berries for the barley.
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19
MAKE AHEAD
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20
Complete Step 3, heating 1 tbsp (15 ml) oil in pan before softening the vegetables.
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21
Cover and refrigerate for up to 2 days.
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22
To cook, saute the bacon and brown the beef.
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23
Combine with vegetable mixture and continue with Step
