braised beef with mushrooms and barley
- 3 pounds boneless beef chuck arm, blade or shoulder pot roast
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound medium cremini or button mushrooms, halved
- 1 medium yellow onion, chopped
- 3 large cloves garlic, minced
- 1 1/4 cup ready-to-serve beef broth
- 1 bay leaves
- 1/2 cup medium pearl barley
- 1 cup frozen peas, defrosted
- 1/3 cup dairy sour cream
Heat oil in stockpot over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast; keep warm. Discard bay leaf.
Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.
Nutrition information per serving, using chuck arm (1/6 of recipe): 380 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 278 mg sodium; 21 g carbohydrate; 4.6 g fiber; 47 g protein; 8.8 mg niacin; 0.6 mg vitamin B6; 3.1 mcg vitamin B12; 4.6 mg iron; 59.8 mcg selenium; 11.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Nutrition information per serving, using chuck arm (1/8 of recipe): 285 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 64 mg cholesterol; 209 mg sodium; 16 g carbohydrate; 3 g fiber; 35 g protein; 6.6 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.5 mg iron; 44.9 mcg selenium; 8.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.>