Braised Beef with Mushrooms & Barley

Ingredients:
  • 1 (about 3 pounds) boneless beef chuck arm, blade or shoulder pot roast
  • 1 Tbsp vegetable oil
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 lbs medium cremini or button mushrooms, halved
  • 1 medium onion, chopped
  • 3 large cloves garlic, minced
  • 1 1/4 cups ready-to-serve beef broth
  • 1 bay leaf
  • 1/2 cup medium pearl barley
  • 1 cup frozen peas, defrosted
  • 1/3 cup dairy sour cream (optional)
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Preparation:

Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.

Add mushrooms, onion and garlic to Dutch oven; cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast; keep warm. Discard bay leaf.

Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.

Servings: 6 to 8
Source:
Submitted by: Recipe Group Member
Date:






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