Braised Beef with Mushrooms & Barley

By Joan_Z

Ingredients

• 1 Tbsp. canola oil
• 1 3-lb boneless beef churck arm, blade or shoulder pot roast
• 1/2 tsp. Salt
• 1/4 tsp. pepper
• 8 oz fresh whole mushrooms, halved
• 1 med. onion chopped
• 3 cloves minced garlic
• 1 1/4 cups beef broth
• 1 bay leaf
• 1/2 cup pearl barley
• 1 cup frozen green peas, thawed
• 1/3 cup reduced fat sour cream

Preparation

Step 1

Heat oil in Dutch oven on medium until hot. Brown beef on all sides; remove to plate. Season with salt and pepper.

To the pan, add mushrooms, onion and garlic. Cook and stir 6 minutes, until onion is lightly browned.

Add broth and bay leaf. Return pot roast to pan; bring to boil. Reduce heat, cover and simmer 1 1/2 hours.

Stir in barley; continue cooking, covered 45-60 additional minutes or until beef is fork tender.

Remove beef; keep warm. Discard bay leaf. Add peas and sour cream to barley. Cook and stir over low heat until heated through.

Carve pot roast. Serve with barley.