Braised Beef with Mushrooms & Barley

Ingredients:

• 1 beef Shoulder Roast Boneless (2-1/2 to 3 pounds)
• 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 teaspoon minced garlic
• 1-1/4 cups beef broth
• 1 bay leaf
• 1/2 cup medium pearl barley
• 1 cup frozen peas, defrosted
• 1/3 cup dairy sour cream (optional)

Cooking:

1. Heat oil in stockpot over medium heat until hot. Brown beef Shoulder Roast Boneless; 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 and barley is fully cooked. 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.