BRAISED BEEF WITH MUSHROOMS & BARLEY

Braised Beef with Mushrooms & Barley --
 
  • Total Recipe Time: 3 hours
  • Makes 6 to 8 servings

INGREDIENTS

  1. 1 beef Arm, Blade or Shoulder Roast Boneless (about 3 pounds)
  2. 1 tablespoon vegetable oil
  3. 1 teaspoon salt
  4. 1/4 teaspoon 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 (optional)

INSTRUCTIONS FOR BRAISED BEEF WITH MUSHROOMS & BARLEY

  1. Heat oil in stockpot over medium heat until hot. Brown beef 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 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 roast is fork-tender. Remove  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 roast. Serve with barley.
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