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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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 |
Directions:
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.
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