Braised Beef with Mushrooms & Barley
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 3 hrs
Yield: 6 servings
Ingredients
1 boneless beef chuck arm, blade or shoulder pot roast (about 3
pounds)
1 Tbs 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)
Directions
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.
Nutrition facts
Serving Size 1 serving
Calories 587
Calories from Fat 286 (49%)
% Daily Value*
48%Total Fat 31g
51%Saturated
Fat 10.1g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 14.2g
48%Cholesterol 144mg
29%Sodium 705mg
26%Potassium 927mg
4%Total
Carbohydrate 12g
9%Dietary
Fiber 2.4g
Sugars 3g
Sugar Alcohols 0g
125%Protein 62g