Braised Beef with Barley

Name: Braised Beef with Barley
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 serving(s)
Ingredients: 2,2 lb (1 kg) boneless beef blade roast, cubed; 1/4 cup (60 ml) butter; 1 onion, chopped; 2 cloves garlic, chopped; 2 tbsp (30 ml) flour; 2 1/2 cups (625 ml) beef broth; 2 tbsp (30 ml) Dijon mustard; 2 carrots, peeled and thinly sliced; 3/4 cup (180 ml) pearl barley; Salt and pepper

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Preparation 30 MIN

Cooking 2 H 30 MIN
Servings 4
Freezes

Ingredients
Preparation

Ingredients

2,2 lb (1 kg) boneless beef blade roast, cubed
1/4 cup (60 ml) butter
1 onion, chopped
2 cloves garlic, chopped
2 tbsp (30 ml) flour
2 1/2 cups (625 ml) beef broth
2 tbsp (30 ml) Dijon mustard
2 carrots, peeled and thinly sliced
3/4 cup (180 ml) pearl barley
Salt and pepper

Preparation

Wit the rack in the middle position, preheat the oven to 350 °F (180 °C).
In a large ovenproof skillet over high heat, brown half the meat at a time, on each side, in 1 tbsp (15 ml) of the butter. Season with salt and pepper. Transfer to a plate.
In the same skillet over medium heat, soften the onion and garlic in the remaining butter (2 tbsp). Sprinkle with the flour and cook, stirring constantly, for 1 minute. Add the broth and mustard. Mix thoroughly. Return the meat to the skillet. Bring to a boil.
Cover and bake for about 2 hours or until the meat is fork tender. Add the carrots and cook for 15 more minutes or until tender.
Meanwhile, in a large pot of salted boiling water, cook the barley for about 40 minutes or until tender. Drain.
Serve the barley with the beef and carrots.