Braised Beef with Mushrooms and Barley

The Beef Checkoff
  • Yield: 8 servings


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)


  1. Heat oil in stockpot over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper. 
  2. 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. 
  3. 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