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
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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.
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