Braised Beef with Barley Recipe

Braised Beef with Barley Recipe
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100% would make again

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I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.

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  • 4-6 Servings
  • Prep: 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.

Nutritional Analysis: 1 serving equals 380 calories, 17 g fat (6 g saturated fat), 98 mg cholesterol, 922 mg sodium, 21 g carbohydrate, 5 g fiber, 35 g protein.

Braised Beef with Barley published in Country Extra November 1998, p49

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Reviews for Braised Beef with Barley (2)

Braised Beef with Barley Recipe

Braised Beef with Barley

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Reviewed on Apr. 27, 2009 by thirdhandsmoke

it says "or" until meat and barley are tender, so just bake it longer, makes sense right?

Reviewed on Oct. 13, 2008 by justyouandme20002001

I love beef and barley, too. It sounds like you've made this so one question:  When I've cooked barley on top of the stove as a side dish it is never really done in 45 minutes so what about in the oven.....do you find it needs more time to get tender?  And do you have to add more liquid?  Sometimes ovens vary....mine is less than a year old and is gas....so am wondering if 45 minutes is too short?

Thanks, Elizabeth

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