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Braised Beef with Mushrooms & Barley

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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
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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