BRAISED BEEF WITH MUSHROOM-BARLEY RISOTTO
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
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
BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Season the beef with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
- Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
- Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g
BRAISED BEEF WITH MUSHROOMS
This slow-cooked beef is so tender, it melts in your mouth. The ingredients have time to season the meat, and it's a delicious entree for two. -Pamela Boersma, Monument, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 361 calories, Fat 19g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 724mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
BRAISED BEEF WITH BARLEY
I love the combination of beef and barley, so I was delighted when I saw this recipe in our newspaper. It's one dish I've served often.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 380 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 922mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 35g protein.
BEEF BRAISED WITH RED WINE AND MUSHROOMS
Add a tsp or two of ground dried mushrooms with the broth and wine to give it more depth. dried meaty earthy mushrooms if possible. From Cooking Light: calories 307, fat 10.3 (sat 3.8) carb 19.9, serving size 1 1/4 cups
Provided by MarraMamba
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine porcini mushrooms and 1 cup boiling water in a small bowl. Let stand 30 minutes. Drain mushrooms through a sieve into a bowl, reserving liquid. Chop mushrooms, set aside.
- Sprinkle beef with sapt and pepper. Heat oil to med high in a large dutch oven. Add 1/2 the beef to pan, saute 5 minutes or until lightly browned on all sides. Remove beef from pan with a slotted spoon, place in a bowl. Repeat with remaining beef.
- Add onions to pan, saute 3 minutes or until lightly browned. Add cremini or button mushrooms and carrot. Saute 3 minutes until mushrooms are tender. Add beef, porcini mushrooms and liquid, some salt and pepper, broth and next 4 ingredients (through bay leaves). bring to a boil, cover and reduce heat.
- Simmer 1 1/2 hours until beef is tender, uncover for an additional 20 minutes.
- Combine 1 tbs water and cornstarch in a small bowl, add to pan. Bring to a boil until liquid thickens. Discard thyme sprigs and bay leaves.
Nutrition Facts : Calories 399.1, Fat 23.2, SaturatedFat 7.4, Cholesterol 82.2, Sodium 548.1, Carbohydrate 10.8, Fiber 1.8, Sugar 3.8, Protein 30.3
BRAISED BEEF WITH BARLEY
Make and share this Braised Beef With Barley recipe from Food.com.
Provided by Gingerbear
Categories Grains
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
RISOTTO-STYLE BARLEY WITH MUSHROOMS
Categories Herb Mushroom Tomato Side Sauté Low Fat Vegetarian High Fiber Parmesan Barley Fall Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion; sauté 4 minutes. Add all mushrooms; sauté until golden brown, adding 1 to 3 tablespoons water if mixture is dry, about 15 minutes. Stir in herbs and garlic. Add barley and stir 1 minute. Add 4 cups broth and bring to boil. Reduce heat to medium; cover and cook until liquid is almost absorbed and barley is almost tender, about 30 minutes.
- Stir 1 cup broth and tomato paste into barley. Cook uncovered until barley is tender and mixture is creamy, stirring occasionally and adding more broth if necessary, about 10 minutes. Stir in cheese. Season with salt and pepper.
More about "braised beef with mushroom barley risotto recipes"
BRAISED BEEF WITH MUSHROOMS & BARLEY - IT'S WHAT'S FOR …
From beefitswhatsfordinner.com
Cuisine AmericanCategory EntréeServings 8Total Time 3 hrs
- Heat oil in stockpot over medium heat until hot. Brown beef Shoulder Roast Boneless; remove. Season with salt and pepper.
- Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return roast; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until roast is fork-tender and barley is fully cooked. Remove roast; keep warm. Discard bay leaf.
- Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve roast. Serve with barley.
BARLEY RISOTTO WITH MUSHROOMS AND TENDERLOIN OF BEEF - RECIPES
From delish.com
Cuisine ItalianCategory Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- Then reduce heat to maintain a simmer. In a medium skillet over medium heat, toast 1/2 cup barley, stirring constantly, until golden brown and fragrant, about 5 minutes.
BRAISED GRASS FED BEEF SHORT RIB MUSHROOM BARLEY RISOTTO
From burkecreekranch.com
Email [email protected]Estimated Reading Time 2 mins
CREAMY BAKED BARLEY RISOTTO WITH MUSHROOMS - TRUE NORTH KITCHEN
From true-north-kitchen.com
BRAISED BEEF WITH MUSHROOMS & BARLEY - MEAT UP
From mymeatup.org
KAY NUTRITION
From kaynutrition.com
SLOW COOKER BEEF & BARLEY RISOTTO - HIDDEN PONIES
From hiddenponies.com
1664 BRAISED BEEF WITH BARLEY RISOTTO
From pinterest.ca
BEEF WITH MUSHROOMS AND BARLEY - SAVOR THE BEST
From savorthebest.com
BRAISED BEEF WITH BARLEY - RICARDO CUISINE
From ricardocuisine.com
BARLEY RISOTTO WITH MUSHROOMS AND TENDERLOIN OF BEEF
From oprah.com
BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SAVE-ON-FOODS
From saveonfoods.com
BARLEY AND MUSHROOM RISOTTO RECIPE - COUNTRY GROCER
From countrygrocer.com
BEEF SHORT RIBS WITH MUSHROOM RISOTTO - FLAVOR THE MOMENTS
From flavorthemoments.com
BARLEY RISOTTO WITH MUSHROOMS AND BEEF RECIPE - RECIPES.NET
From recipes.net
EASY BRAISED BEEF WITH MUSHROOMS RECIPE - MOMSDISH
From momsdish.com
EASY MUSHROOM BARLEY RISOTTO - CANADIAN LIVING
From canadianliving.com
MUSHROOM BARLEY RISOTTO {EASY & SAVORY!} - SPEND WITH PENNIES
From spendwithpennies.com
BRAISED BEEF WITH MUSHROOMS & BARLEY - CHATEAU GRAND TRAVERSE
From cgtwines.com
MUSHROOM BARLEY RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: BRAISED BEEF WITH MUSHROOMS AND BARLEY - RECIPELINK.COM
From recipelink.com
BRAISED BEEF WITH MUSHROOMS AND BARLEY - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
CREAMY BARLEY RISOTTO WITH MUSHROOMS AND SPINACH
From wellplated.com
BEEF SHORT RIB RISOTTO RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
1664 BRAISED BEEF WITH BARLEY RISOTTO – 1664 LATELIER
From 1664latelier.ca
BRAISED BEEF & MUSHROOMS RECIPE | EATINGWELL
From eatingwell.com
BRAISED BEEF WITH MUSHROOMS AND BARLEY RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BRAISED BEEF WITH MUSHROOMS & BARLEY
From wabeef.org
BARLEY RISOTTO WITH MUSHROOMS AND PEAS - GRAB A PLATE
From azgrabaplate.com
TENDER GUINNESS BRAISED BEEF WITH A CREAMY BARLEY RISOTTO
From irishcentral.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BRAISED BEEF SHORT RIB RISOTTO - MY CASUAL PANTRY
From mycasualpantry.com
PEARL BARLEY RISOTTO WITH BEER-BRAISED BEEF CHEEKS AND ONIONS
From bbc.co.uk
WINE BRAISED BEEF WITH MUSHROOMS - THE MODERN PROPER
From themodernproper.com
POT BARLEY – BEST HEALTH
From besthealthmag.ca
ITALIAN-STYLE BRAISED BEEF - RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love