Braised Beef with Mushrooms & Barley

Looking for a flavorful roast recipe? Try this favorite served with barley and mushrooms.

  • 3
    hrs
  • 8
    SERVINGS
  • 260
    Cal
  • 30 g
    Protein

Ingredients & Cooking

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.

Safe Handling Tips

Nutrition Information

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