Braised Beef with Barley Recipe

4.5 3 5
Braised Beef with Barley Recipe
Braised Beef with Barley Recipe photo by Taste of Home
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Braised Beef with Barley Recipe

Read Reviews
4.5 3 5
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours 20 min.
MAKES:
4-6 servings
TOTAL TIME:
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.
Originally published as Braised Beef with Barley in Country Extra November 1998, p49

Nutritional Facts

1 each: 380 calories, 17g fat (6g saturated fat), 98mg cholesterol, 922mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 35g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Braised Beef with Barley in Country Extra November 1998, p49

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Reviews forBraised Beef with Barley

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MY REVIEW
cinsully User ID: 81291 55300
Reviewed Feb. 14, 2011

"I have been making this recipe for years and everyone loves it. It is my family's all time favorite!!!"

MY REVIEW
thirdhandsmoke User ID: 3818697 61958
Reviewed Apr. 27, 2009

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

MY REVIEW
justyouandme20002001 User ID: 83405 69002
Reviewed Oct. 13, 2008

"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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