Healthy Eating for Your Active Lifestyle

Beef and Barley Braise

Recipe details

Servings: 9
Time: Under 4 hours

A comforting make ahead meal perfect for a cold winter night.

Watch How to make Beef and Barley Braise


  • 2 tsp (10 ml) butter
  • 2 tsp (10 ml) canola oil
  • 1 1/2 lbs (750 g) beef chuck steak, cubed
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 Tbsp (25 ml) all-purpose flour
  • 1 cup (250 ml) beef broth (or red wine)
  • 2 cups (500 ml) 1% milk
  • 1 can (28 oz./796 ml) diced tomatoes, un-drained
  • 3 Tbsp (40 ml) tomato paste
  • 3 medium carrots, peeled and chopped
  • 1/2 cup (125 ml) pot or pearl barley, rinsed
  • 3 large sprigs fresh thyme
  • 1 to 2 sprigs fresh rosemary
  • Pinch of salt and pepper
  • 8 oz (250 g) white mushrooms, quartered
  • 2 Tbsp (25 ml) sour cream


  1. Heat butter and oil in large pot or Dutch oven over medium-high heat. Add beef in batches and cook until browned all over. Remove beef to a plate.
  2. Add a little more butter if necessary. Cook onion and garlic for about 5 minutes, stirring occasionally, or until softened.
  3. Stir in flour and cook for 1 minute.
  4. Add broth and stir until smooth.
  5. Gradually stir in milk. Add tomatoes, tomato paste, carrots, barley, thyme, rosemary, salt, and pepper.
  6. Return meat to pot. (Mixture can be added to a slow cooker at this stage and cooked for 8 to 10 hours on low. Stir mushrooms and sour cream in and cook on high for a further 20 minutes.)
  7. Cover; bring to a boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 1 1/2 hours. Add mushrooms. Cook, covered, stirring occasionally, for 15 to 30 minutes or until meat is very tender.
  8. Remove thyme and rosemary stems. Stir in sour cream.


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Beef and Barley Braise

Recipe courstesy of Alberta Milk and NAIT

Nutrition Information

per serving

Calories 305.7
Carbohydrates 21.9 g
Protein 28.1 g
Fat 11.8 g
Fibre 2.9 g
Calcium 121.2 mg
Sodium 355.0 mg