Braised Beef With Mushrooms And Barley - Beef

Beef >> Braised Beef With Mushrooms And Barley

Ingredients:

						
1 (about 3 Pounds) Boneless Beef Chuck Arm, Blade Or Shoulder Pot Roast 
1 Tablespoon Vegetable Oil 
1 Teaspoon Salt 
¼ Teaspoon Ground Black Pepper 
½ Pound Medium Cremini Or Button Mushrooms, Halved 
1 Medium Onion, Chopped 
3 Large Cloves Garlic, Minced 
1 ¼ Cups Ready-to-serve Beef Broth 
1 Bay Leaf 
½ Cup Medium Pearl Barley 
1 Cup Frozen Peas, Defrosted 
1/3 Cup Dairy Sour Cream (optional)

Preparation:
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 ½ 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. You can serve with your family and friends.