WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Braised Beef with Mushrooms and Barley

1 boneless beef chuck arm, blade or shoulder pot roast (about 3 lb.)
1 Tbsp. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1/2 lb. medium cremini or button mushrooms, halved
1 medium onion, chopped

3 large cloves garlic, minced
1-1/4 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1 cup frozen peas, defrosted
1/3 cup dairy sour cream (optional)

   Heat oil in Dutch oven over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper. Add mushrooms, onion and garlic to Dutch oven; 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. Makes 6 to 8 servings.

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2004 Wisconsin Energy Cooperative New