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 (25 ml) fat from pan, reserving remainder.

2. On a plate, combine flour, salt, peppercorns and cayenne. 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.

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; cook, stirring, for 1 minute. Add barley, stock, wine, water, tomato paste and orange juice; bring to a boil. Transfer to stoneware and stir well.

4. 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.

VARIATION

Substitute wheat, spelt or Kamut berries for the barley.

MAKE AHEAD

Complete Step 3, heating 1 tbsp (15 ml) oil in pan before softening the vegetables. Cover and refrigerate for up to 2 days. To cook, sauté the bacon and brown the beef. Combine with vegetable mixture and continue with Step 4.