Braised Beef with Mushrooms & Barley

Ingredients

• 1 beef Shoulder Roast Boneless (2-1/2 to 3-1/2 pounds)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound medium cremini or button mushrooms, halved
• 1 medium onion, chopped
• 3 large cloves garlic, minced
• 1-1/4 cups ready-to-serve beef broth
• 1 bay leaf
• 1/2 cup medium pearl barley
• 1 cup frozen peas, defrosted
• 1/3 cup dairy sour cream (optional)

Cooking

1. Heat oil in stockpot over medium heat until hot. Brown beef roast; remove. Season with salt and pepper.
2. Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return 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 roast is fork-tender. Remove  roast; keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.

Nutrition

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 4g Monounsaturated Fat; Carbohydrates; 3g Fiber; 6.6mg Niacin; 0.4mg Vitamin B6; 2.4mcg Vitamin B12; 3.5mg Iron; 44.9mcg Selenium; Zinc; Choline;

Courtesy of BeefItsWhatsForDinner.com