![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/beef%20barley%20mushrooms.jpg\")
<\/p>\nFrom Stop and Shop<\/p>\n
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2 pounds chuck shoulder roast
\n1\/2 tsp each salt and black pepper
\n1 tbsp canola oil
\n2 cups chopped onions, coarse cut
\n2 cups chopped carrots, coarse cut
\n4 cups beef broth
\n6 oz Portobello mushrooms, cleaned and cubed
\n3\/4 cup pearl barley
\n2 tsp dried oregano leaves
\n1\/2 – 1 tsp garlic powder
\n1 14.5 oz can diced tomatoes, drained<\/p>\n
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Cut beef into 1″ cubes, trimming fat. Sprinkle beef with salt and pepper.<\/p>\n
Heat oil in large saucepan or Dutch oven over medium-high heat. Add beef and quickly brown on all sides. Remove beef from pan. Brown onions in pan drippings for 2-3 minutes. Reduce heat and add carrots and mushrooms, continue to cook vegetables for 3-4 minutes.<\/p>\n
Stir in broth, barley, oregano and garlic powder. Return beef to pan, cover and simmer for 1-1\/2 hours, stirring occasionally. Stir in tomatoes and heat for another 5 minutes.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
From Stop and Shop Ingredients 2 pounds chuck shoulder roast 1\/2 tsp each salt and black pepper 1 tbsp canola oil 2 cups chopped onions, coarse cut 2 cups […]<\/p>\n","protected":false},"author":2,"featured_media":20125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[2245,1017,2461],"class_list":["post-15272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-beef","tag-mushrooms","tag-recipes"],"yoast_head":"\n