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

Ingredients

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