Sunday Vegetarian Strata
A savory casserole made with layers of bread, vegetables, and eggs, baked to golden perfection. A fantastic dish for brunch or a comforting Sunday breakfast.
Read MoreBraised Beef with Barley
Drescription
Tender beef slow-braised with barley and vegetables in a savory broth, creating a hearty, comforting stew perfect for cold days.
Ingredients
- 2 pounds boneless chuck roast 1 tablespoon vegetable oil
- 1 medium onion, chopped 1/2 pound fresh mushrooms, sliced
- 3 garlic cloves, minced
- 1 (14.5 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
Directions
- 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.
