Braised Beef with Mushroom & Barley
Source of Recipe
Jo Gainey
Total Preparation & Cooking Time: 3 hours
1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds)
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 pound medium cremini or button mushrooms, halved
1 medium onion, chopped
3 large cloves garlic, minced
2 1/2 cups ready-to-serve beef broth
1 bay leaf
1/2 cup medium pearl barley
1/2 cup dairy sour cream
Heat Dutch oven over medium heat until hot. Add oil. 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 1 cup broth and bay leaf (reserve remainng broth).
Return pot roast; bring to a boil. Reduce heat; cover very tightly and
simmer 1-1/2 hours. Add additional broth from time to time if needed to keep
some fluid on the bottom of the Dutch oven.
When meat is cooked, stir in barley and 1 cup beef broth; continue cooking,
covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot
roast; keep warm. Discard bay leaf.
Add sour cream to barley. Cook and stir over low heat until heated through.
Carve pot roast. Serve with barley.
4-6 servings.
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