Braised Beef with Barley

This was a new recipe I tried from Taste of Home's cookbook this week. Had a very unique taste to it, and the barley really complimented the braised beef for something different. I will tell you, this is not a quick recipe! :) Be prepared for about 3 hours in the kitchen on this one. It was well worth it though; so tasty! Braised Beef with Barley is Whats Delectable for Dinner Tonight!

Braised Beef with Barley Recipe

4-6 ServingsPrep: 30 min. Cook: 2 hours 20 min.Ingredients
1 boneless chuck roast (2 to 2-1/2 pounds)
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 can (14-1/2 ounces) beef broth
1 bay leaf
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup medium pearl barley
1 cup frozen peas
1/3 cup sour cream, optional
Directions
In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender.


Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil.

Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender.
Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.


Yield: 6 servings.