Braised Beef With Barley - cooking recipe

Ingredients

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

Preparation

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.