Braised Beef with Barley

SERVES: 6

COOK TIME: 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

In a soup pot over medium heat, heat oil until hot. Sprinkle roast with salt and pepper.
Sear 4 to 6 minutes, browning on all sides. Remove roast to a platter.
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.
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.
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

Want more traditional beef and barley soups? Then try our Amish Beef Barley Soup or our Deli-Style Beef Barley Soup! It's sure to satisfy your craving!
Get ready some comfort food the whole family will love! Serve up our Award-Winning Mac 'n' Cheese and you'll be the MVP (that's most valuable player) come dinnertime! And, for a side that you won't be able to resist, whip up our Corn and Broccoli Casserole! For even more comforting favorites, check out our collection of Comfort Food Recipes!

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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toniretman 5006408

Dec 10, 2014

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

inthepineywoods 18 52339

Oct 15, 2013

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!

jessie4009 4814295

Sep 03, 2013

Sounds very good. I think I will try this!

whosyournana 96222 26

Dec 06, 2012

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

enilnomomwow1 3469 282

Apr 27, 2012

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.

notmydogsophie 036 6149

Sep 03, 2012

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.

tinysnickers 27127 99

Oct 05, 2012

I AM DEFINETELY GOING TO TRY THIS ONE! AND I AGREE WITH EVERYTHING THAT ENILNOMOMWOW1 3469282 DID, INCLUDING COOKING IT IN A CROCK POT.