Braised Beef with Barley


Braised Beef with Barley

Beef with Barley
2 Hr

We've got a beef and barley recipe that you're going to love--and it's not a soup! That's right! Instead, we're giving you a two-step method to braise a boneless chuck roast, and then, we add in some oh-so-yum mushrooms and barley! It's packed full of the same beef and barley soup flavor, but it's also the perfect one-pot dinner to bring comfort right to the table.

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What You'll Need

  • 1 tablespoon vegetable oil
  • 1 (3-pound) boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 3/4 cup beef broth
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 1 cup quick-cooking pearl barley
  • 1/2 pound mushrooms, cut in half
  • 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. Sprinkle roast with salt and pepper.  
  2. Sear 4 to 6 minutes, browning on all sides. Remove roast to a platter.
  3. Add onion and garlic to pot. Sauté 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.
  4. Reduce heat to low, cover tightly, and simmer 1-1/2 hours. Stir in barley and mushrooms, cover, and cook 15 minutes or until barley is tender.
  5. 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.

Test Kitchen Tips


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 609
  • Calories from Fat 197
  • Total Fat 22g 34 %
  • Saturated Fat 8.7g 44 %
  • Trans Fat 0.8g 0 %
  • Protein 356g 713 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 193mg 64 %
  • Sodium 889mg 37 %
  • Total Carbohydrates 36g 12 %
  • Dietary Fiber 7.9g 32 %
  • Sugars 4.4g 0 %

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Just thought it was o.k. The meat was great, I've never made roast on the stove top, but I sure did miss my carrots and potatoes

Okay, I wasn't sure about all the Tarragon in this, but it married so well with the bay leaves! I followed the recipe to the letter except that I cooked it in the crock pot for 8 hours. It was a great comfort meal for my family on a cold, rainy day. It has a good beef stew flavor, and next time I will add some diced carrots and potatoes. MMMM! It's SOOO GOOD!

Sounds very good. I think I will try this!

i thin i will add diced potatoes & carrots for a 1 pot meal....served with cornbread, of course !

I can't wait to try this!!! It sounds so good. I've had (& enjoyed) all the ingredients alone or in combination with some of the other ingredients but never all those ingredients together in one pot. I don't see how this wouldn't be seriously delicious. I think I'm going to do the browning on the stove as directed but then transfer everything except sour cream to the crock pot & let it cook all day on low then remove the roast, turn it to high & add the sour cream. I'll let you know how it turns out.

I was thinking the same thing about using the crockpot! How did it work out? I thought it might work well substituting green beans for the peas to have less starch.



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