(1)

Beef with Barley

Rate This Article

Comment On This Article

Our beef with barley recipe is a great make ahead meal that offers old-fashioned long cooking tasty comfort! Welcome your gang home to this hearty one pot, for a dinner that satisfies long after they're done eating it!

Serves: 6

Cooking Time: 1 hr 50 min

Ingredients
  • 1 tablespoon vegetable oil
  • 1 boneless beef chuck arm, blade, or shoulder pot roast (about 3 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 pound mushrooms, halved
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 (14-ounce) can ready-to-use beef broth
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 1 cup quick-cooking pearl barley
  • 1 (9-ounce) package frozen peas, thawed
  • 1/3 cup sour cream
Instructions
  1. In a large soup pot, heat the oil over medium heat until hot. Add the roast and cook for 4 to 6 minutes, browning on all sides; remove the roast from the pot and season with the salt and pepper.
     
  2. Add the mushrooms, onion, and garlic to the pot. Saute for 5 to 7 minutes, until the onion is lightly browned. Add the broth, tarragon, and bay leaf then return the roast to the pot and bring to a boil.
     
  3. Reduce the heat to low, cover tightly, and simmer for 1-1/2 hours. Stir in the barley, cover, and cook for 10 to 12 minutes.
     
  4. Remove the roast from the pot, and keep warm. Remove and discard the bay leaf then add the peas and sour cream to the barley mixture, stirring constantly over low heat just until heated through. Carve the roast and serve with the barley mixture.
Note

Dinner doesn't get much easier than one-pot meals! For a huge variety of tasty one-dish meals, check out 36 Quick and Easy One-Pot Meals!

Watch Video

Welcome to Mr. Food.com!
  • Tasty Quick & Easy Recipes
  • Helpful Cooking Tips & Hints
  • Themed eCookbooks
  • Special Partner Offers
  • ...and so much more

Enter Your Email:

Please Wait

Thanks for signing up

Sorry, we could not sign you up.