Braised Beef with Mushrooms and Barley
The Beef Checkoff
- Yield: 8 servings
Ingredients
- 1-- boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
- 1tablespoon vegetable oil
- 1teaspoon salt
- 1/4teaspoon pepper
- 1/2pound medium cremini or button mushrooms, halved
- 1medium onion, chopped
- 3large garlic cloves, minced
- 1 1/4cups ready-to-serve beef broth
- 1-- bay leaf
- 1/2cup medium pearl barley
- 1cup frozen peas, defrosted
- 1/3cup dairy sour cream (optional)
Instructions
- Heat oil in stockpot over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
- Add mushrooms, onion and garlic to stockpot; 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
Nutritional Info *per serving
- Calories 285
- Fat 9g
- Saturated Fat 3g
- Monounsaturated Fat 4g
- Cholesterol 64mg
- Sodium 209mg
- Carbohydrate 16g
- Fiber 3g
- Protein 35g