Mr. Food: Braised Beef with Barley

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 cups 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. Saute 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.