Instructions: Place the porcini in a medium-size bowl. Pour the boiling water over. Let stand for 30 minutes. Drain the mushrooms, reserving the liquid.

Heat 2 tablespoons of oil in a large heavy Dutch oven over high heat.

Sprinkle the meat with salt and pepper. Working in batches, add the meat to the Dutch oven and cook until browned on all sides. Transfer the meat to a large bowl.

Heat the remaining 1 tablespoon oil in the same Dutch oven over medium-high heat. Add the onions and saute until tender, about five minutes. Add the garlic and stir for two minutes. Add the wine and bring to a boil, scraping up any browned bits in the bottom of the pan.

Add the tomatoes, broth, rosemary, mushroom-soaking liquid, bay leaves and orange zest. Return the meat to the pan along with any accumulated juices. Bring to a boil. Reduce the heat to very low. Cover and simmer for 1 1/2 hours, stirring occasionally.

Uncover, stir in the mushrooms, and simmer until the meat is very tender, about 1 to 1 1/2 hours longer, adding more liquid to the pan if the mixture looks dry.

Using a slotted spoon, transfer the meat to a bowl. Tent with foil to keep warm. Add the barley and 3 cups of water to the pan.

Bring to a boil. Cover and cook until the barley is tender and the mixture is thick, stirring frequently and adding more water if the mixture gets too dry.

Return the meat to the stew, stir to combine. Remove the bay leaves and rosemary. Adjust seasoning, if necessary.

Makes six to eight servings.

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