MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef w/Barley
Categories: Beef, Grains, Vegetables, Mushrooms, Herbs
Yield: 6 servings

1 tb Vegetable oil
3 lb Boneless chuck roast
1 ts Salt
1/2 ts Black pepper
1 lg Onion; chopped
3 cl Garlic; minced
1 3/4 c Beef broth
1 ts Dried tarragon
1 Bay leaf
1 c Quick-cooking pearl barley
1/2 lb Mushrooms; halved
9 oz Pkg peas; thawed
1/3 c Sour cream

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.

RECIPE FROM: https://www.mrfood.com

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