Braised Beef with Barley
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.
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
Reviews
I made this for dinner on a cold Sunday. My son said this is one meal that has to stay in the rotation. It is tender and delicious.
I have been making this recipe for years and everyone loves it. It is my family's all time favorite!!!
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it says "or" until meat and barley are tender, so just bake it longer, makes sense right?
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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