Braised Beef With Barley Recipes

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BRAISED BEEF WITH BARLEY



Braised Beef with Barley image

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.

Provided by Ginsburg Enterprises

Categories     Beef

Number Of Ingredients 13

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

Steps:

  • 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.

BRAISED BEEF WITH BARLEY



Braised Beef with Barley image

I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 12

1 boneless chuck roast (2 to 2-1/2 pounds)
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
3 garlic cloves, minced
1 can (14-1/2 ounces) beef broth
1 bay leaf
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup medium pearl barley
1 cup frozen peas
1/3 cup sour cream, optional

Steps:

  • In a Dutch oven, brown meat in oil on all sides over medium-high heat. Remove roast and set aside. Drain, reserving 1 tablespoon of drippings. Saute the onion, mushrooms and garlic in drippings until tender. , Return roast to the pan. Add the broth, bay leaf, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add barley. Cover and simmer for 45 minutes or until meat and barley are tender. Add peas; cover and simmer for 5 minutes or until peas are tender. , Discard bay leaf. Set the roast and barley aside; keep warm. Skim fat from pan juices. If desired, add sour cream to the pan juices; stir until heated through over low heat (do not boil). Slice roast; serve with barley and gravy.

Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 922mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 35g protein.

STOUT BRAISED SHORT RIBS WITH BARLEY



Stout Braised Short Ribs with Barley image

Provided by Guy Fieri

Categories     main-dish

Time 4h15m

Yield 6 servings

Number Of Ingredients 15

4 1/2 pounds bone-in short ribs, cut into 4-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
2 medium carrots, roughly chopped
2 celery ribs, sliced
2 medium onions, roughly chopped
4 cloves garlic, sliced
6 sprigs fresh thyme
2 bay leaves
2 sprigs fresh rosemary
Two 12-ounce bottles dark stout beer, such as Guinness
One 14.5-ounce can low-sodium beef broth
One 14.5-ounce can diced tomatoes
1 cup pearl barley
1 teaspoon dry mustard powder

Steps:

  • Set a large pot or Dutch oven over high heat. Sprinkle the short ribs all over with a generous amount of salt and some pepper (no flour required here!). Add the oil to the pot and brown the short ribs well on each of the 3 meaty sides, about 15 minutes total. Work in batches so as to not overcrowd the pot. You want a deep brown color on the meat as this will give the stew its rich flavor and color when braising. Remove the ribs and set aside.
  • Add the carrots, celery and onions to the pot. Saute the vegetables until caramelized and wilted, 8 to 10 minutes. Add the garlic and toss to combine and heat through. Return the ribs to the pot and nestle in amongst the vegetables. Add the thyme, bay leaves, rosemary, stout beer, broth and tomatoes. Season lightly with salt and pepper, then stir and bring to a boil. Reduce the heat, cover with a lid and simmer the ribs 2 1/2 hours. Periodically skim any excess fat on the surface and discard.
  • After 2 1/2 hours, mix in the pearl barley and dry mustard powder, then cover once more and cook 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems. Taste and season the braise with salt and pepper and serve.

BRAISED BEEF WITH BARLEY



Braised Beef With Barley image

Make and share this Braised Beef With Barley recipe from Food.com.

Provided by Gingerbear

Categories     Grains

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 boneless chuck roast (2 to 2-1/2 lbs)
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 lb fresh mushrooms, sliced
3 cloves garlic, minced
1 (14 1/2 ounce) can beef broth
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup pearl barley
1 cup frozen peas
1/3 cup sour cream, optional

Steps:

  • In a dutch oven over medium heat, brown roast in oil.
  • Remove roast and set aside.
  • Drain, reserving 1 Tbsp of drippings.
  • Saute onion, mushrooms and garlic in drippings until tender.
  • Return roast to pan.
  • Add broth, bay leaf, salt and pepper; bring to a boil.
  • Reduce heat; cover and simmer for 1-1/2 hours.
  • Add barley.
  • Cover and simmer for 45 minutes or until meat and barley are tender.
  • Add peas; cover and simmer for 5 to 10 minutes or until peas are tender.
  • Discard bay leaf.
  • Set the roast and barley aside; keep warm.
  • If desired, add sour cream to pan juices; stir until heated through.
  • Slice roast; serve with barley and gravy.

BARLEY BEEF STEW



Barley Beef Stew image

Delicious, hearty stew with tons of veggies and meat. Great on a cold day.

Provided by Kat O Connell

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h30m

Yield 4

Number Of Ingredients 18

1 pound cubed beef stew meat
salt and ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onion
2 cups chopped cabbage
1 cup chopped celery
1 cup sliced carrots
3 cloves minced garlic
2 cups sliced fresh mushrooms
2 teaspoons dried rosemary
2 teaspoons dried thyme
⅓ cup pearl barley
2 cups water
1 (12 fluid ounce) can or bottle dark porter beer
1 cube beef bouillon
1 tablespoon brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Season beef with salt and black pepper; coat with flour, shaking off excess.
  • Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
  • Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g

BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO



Braised Beef with Mushroom-Barley Risotto image

A long, slow simmer in a Dutch oven makes Braised Beef with Mushroom-Barley Risotto so tender. This braised beef recipe practically melts in your mouth.

Provided by My Food and Family

Categories     Home

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 Tbsp. oil, divided
1 beef bottom round roast (3 lb.), about 3 inches thick, trimmed
1/4 tsp. coarsely ground black pepper
1 lb. fresh mushrooms, sliced
1 small onion, chopped
2 cans (14.5 oz. each) beef broth
1 cup barley, uncooked
1/4 cup fresh tarragon, chopped, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat 2 tsp. oil in Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan; sprinkle with pepper. Add remaining oil, mushrooms and onions to pan; cook 5 min. Stir in broth, barley and 2 Tbsp. tarragon. Bring to boil.
  • Return meat to pan; cover. Simmer on medium-low heat 2 hours or until meat is tender. Transfer meat to cutting board; cover to keep warm.
  • Stir sour cream, cheese and remaining tarragon into barley mixture in pan. Cut meat into thin slices. Serve with barley mixture.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 45 g

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