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Beef with Barley

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Beef with Barley

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: 2 hr

What You'll Need:
  • 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 onion, chopped
  • 3 garlic cloves, minced
  • 1 3/4 cups 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
What To Do:
  1. In a soup pot over medium heat, heat oil until hot. Add roast and cook 4 to 6 minutes, browning on all sides; remove roast from pot and season with salt and pepper.
     
  2. Add mushrooms, onion, and garlic to pot. Saute 5 to 7 minutes, or until onion is lightly browned. Add broth, tarragon, and bay leaf, then return roast to pot and bring to a boil.
     
  3. Reduce heat to low, cover tightly, and simmer 1-1/2 hours. Stir in barley, cover, and cook 10 to 12 minutes.
     
  4. Remove roast from pot and keep warm. Remove and discard bay leaf then add peas and sour cream to barley mixture, stirring constantly over low heat just until heated through. Carve roast and serve with barley mixture.
Note

Want even more tasty soups and stews? Check out our free eCookbook, Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes!

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