• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Braised Beef with Mushrooms and Barley

  • 6servings

Add to MenuAdd to Calendar

Source: cooksrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (about 3 pounds) boneless beef chuck arm, blade or shoulder pot roast

  2. 1 tablespoon vegetable oil

  3. 1 teaspoon salt

  4. 1/4 teaspoon ground black pepper

  5. 1/2 pound medium cremini or button mushrooms, halved

  6. 1 medium onion, chopped

  7. 3 large cloves garlic, minced

  8. 1 1/4 cups ready-to-serve beef broth

  9. 1 bay leaf

  10. 1/2 cup medium pearl barley

  11. 1 cup frozen peas, defrosted

  12. 1/3 cup dairy sour cream

Instructions Jump to Ingredients ↑

  1. Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback