Go Back
Beef, Mushroom and Barley Bake
Melissa Hart

Beef, Mushroom and Barley Bake

This is pot-roast territory without the all-day wait. Tender beef, chewy barley and mushrooms sit in a dark, savory broth. Give the beef a real brown crust before adding liquid. Gray meat makes a gray-tasting casserole.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs beef chuck cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 12 oz cremini mushrooms quartered
  • 1 medium yellow onion diced
  • 2 medium carrots diced
  • 2 tbsp tomato paste
  • 1 cup pearl barley
  • 3 cups low-sodium beef broth
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 350°F and season the beef with 1/2 teaspoon salt and the pepper.
  2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat and brown the beef in two batches for 3 to 4 minutes per batch, then transfer it to a plate.
  3. Add the remaining oil, mushrooms, onion and carrots and cook for 7 minutes, until the mushrooms lose their raw look and begin to brown.
  4. Stir in the tomato paste and rosemary and cook for 1 minute, scraping the browned bits from the pot.
  5. Add the barley, broth, remaining salt and beef with its juices and bring the mixture to a simmer.
  6. Cover the pot and bake for 75 to 90 minutes, until the beef is fork-tender and the barley is chewy but no longer hard.
  7. Rest uncovered for 10 minutes, adding 1/4 cup hot water only if the barley absorbed every drop of broth.