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Braised Beef with Barley

SUBMITTED BY: June Formanek

"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."

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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.
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.
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.

Reviewed on Feb. 14, 2007 by Tina L.

This was easy to make and very tasty. Wonderful comfort food for a cold night! MORE

Reviewed on Aug. 28, 2008 by mommy2

Very tasty! I made some minor adjustments given the reviews and ingredients I had. I used 2... MORE

Reviewed on Feb. 25, 2008 by Endiqua

I have to agree with the previous reviewer - my barley cooked WAY longer and soaked up all the... MORE

Reviewed on Sep. 16, 2007 by TABIJO

I gave this 4 stars because the taste was GOOD and I will be making it again ... with changes.... MORE