One Pot Dutch Oven Beef with Sherried Mushroom Sauce<\/p>\n
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Olive oil spray<\/p>\n
\u00bd medium onion, thinly sliced<\/p>\n
\u2153 cup sherry<\/p>\n
\u2153 cup broth (preferably beef)<\/p>\n
\u2153 cup milk or milk substitute (soy, rice, or almond milk)<\/p>\n
\u00bd tsp. freshly ground black pepper<\/p>\n
\u00bc cup hulled barley<\/p>\n
\u00bd to \u00be pound beef tenderloin or beef tips<\/p>\n
6 ounces mushrooms, sliced (about 2 cups)<\/p>\n
\u00bd acorn or butternut squash, cubed (about 2 cups)<\/p>\n
\u00bd head broccoli, cut into florets, or about 2 cups frozen<\/p>\n
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Preheat the oven to 450\u00b0F. Spray the inside and lid of a castiron Dutch oven with olive oil. Scatter the onion in the pot. In a small bowl, whisk together the sherry, broth, milk, and pepper. Pour the barley into the pot and add about half of the sherry mixture. Stir to make an even layer of the grains. Add the meat, distribute the mushrooms on top, and pour the rest of the sherry mixture over the meat. Layer the squash over the meat, then fill the pot with the broccoli. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
One Pot Dutch Oven Beef with Sherried Mushroom Sauce Olive oil spray \u00bd medium onion, thinly sliced \u2153 cup sherry \u2153 cup broth (preferably beef) \u2153 cup milk or milk substitute (soy, rice, or almond milk) \u00bd tsp. freshly ground black pepper \u00bc cup hulled barley \u00bd to \u00be pound beef tenderloin or beef tips 6 ounces mushrooms, sliced (about 2 cups) \u00bd acorn or butternut squash, cubed (about 2 cups) \u00bd head broccoli, cut into florets, or about…<\/p>\n