Braised Beef with Mushrooms and Barley Recipe

Braised Beef with Mushrooms and Barley Recipe

  • 1 (3 pound) boneless beef chuck arm, blade or shoulder pot roast
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound medium cremini or button mushrooms, halved
  • 1 medium onion, chopped
  • 3 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)
  1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast on all sides; remove. Season with salt and pepper.
  2. 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.
  3. Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.
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