Beef & Barley with Portobello Mushrooms

beef & barley with portobello mushrooms

prep time: 25 minutes
cook time: 2 hours
ready in: 2 hours 25 minutes

makes: 5 servings, 8 ounces each


  • 2 lb chuck shoulder roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Tablespoon canola oil
  • 2 cups chopped onions, coarse cut
  • 2 cups chopped carrots, coarse cut
  • 4 cups beef broth
  • 6 oz. Portobello mushrooms, cleaned and cubed
  • 3/4 cup pearl barley
  • 2 teaspoons dried oregano leaves
  • 1/2-1 teaspoon garlic powder
  • 1 can (14.5 oz.) diced tomatoes, drained

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cut beef into 1 inch cubes, trimming fat. Sprinkle beef with salt and pepper.
  2. Heat oil in large saucepan or Dutch oven over medium-high heat. Add beef and quickly brown on all sides. Remove beef from pan.
  3. Brown onions in pan drippings for 2-3 minutes.
  4. Reduce heat and add carrots and mushrooms, continue to cook vegetables for 3-4 minutes.
  5. Stir in broth, barley, oregano and garlic powder.
  6. Return beef to pan, cover and simmer for 1 ½ hours, stirring occasionally.
  7. Stir in tomatoes and heat for another 5 minutes.

per serving: 440 calories, 11g total fat, 3g saturated fat, 95mg cholesterol, 770mg sodium, 45g carbohydrates, 10g dietary fiber, 42g protein