Comida Kraft
Recipe Box

Braised Beef with Mushroom-Barley Risotto

Prep Time
Total Time

8 servings

A long, slow simmer in a Dutch oven is what makes braised beef so tender. And if you throw some mushrooms and barley in there? Bonus risotto!

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What You Need

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Make It

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  • 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.

Beef Cuts to Braise

The best cuts of beef to use for braising are boneless rump roasts, bottom round or top round roasts, chuck roasts and under-blade pot roasts.


  • 8 servings

Healthy Living

  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

The flavors blend together well in this slow-cooked, low-calorie main dish.

Nutritional Information

Serving Size 8 servings
Calories 340
Total fat 12g
Saturated fat 4g
Cholesterol 95mg
Sodium 430mg
Carbohydrate 20g
Dietary fiber 5g
Sugars 4g
Protein 36g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from The barley risotto method was a good idea. The barley risotto method was a good idea. I would make this part again, but next time I would probably add more flavor (seasoning, veggies) to it. The meat had zero flavor. I would not make that part again. I do give it props for being an easy recipe though.
Date published: 2011-01-18
Rated 5 out of 5 by from This is an excellent, gourmet-tasting recipe. This is an excellent, gourmet-tasting recipe. The meat is super tender and the flavor is rich. Perfect for a cold evening, snuggled up at home.
Date published: 2010-10-11
Rated 3 out of 5 by from barley mixture was good but meat was tough and no flavor. barley mixture was good but meat was tough and no flavor. would add worchestshire and more garlic.
Date published: 2011-02-01
Rated 4 out of 5 by from This was easy to make and delicious! This was easy to make and delicious!
Date published: 2011-10-29
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