Braised Beef with Mushrooms & Barley

Looking for a flavorful roast recipe? Try this favorite served with barley and mushrooms.

Braised Beef with Mushrooms & Barley


  • 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)

180 Minutes

12 Servings

285kcal Calories

35g Protein


  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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
12 285kcal 9g 64mg 16g 35g

* 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;

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