{"id":15272,"date":"2014-02-06T10:00:00","date_gmt":"2014-02-06T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15272"},"modified":"2021-11-17T19:54:11","modified_gmt":"2021-11-17T19:54:11","slug":"beef-and-barley-with-portobello-mushrooms","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/beef-and-barley-with-portobello-mushrooms\/","title":{"rendered":"Beef and Barley with Portobello Mushrooms"},"content":{"rendered":"<p>From Stop and Shop<\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/beef%20barley%20mushrooms.jpg\" \/><\/p>\n<h4>Ingredients<\/h4>\n<p>2 pounds chuck shoulder roast<br \/>\n1\/2 tsp each salt and black pepper<br \/>\n1 tbsp canola oil<br \/>\n2 cups chopped onions, coarse cut<br \/>\n2 cups chopped carrots, coarse cut<br \/>\n4 cups beef broth<br \/>\n6 oz Portobello mushrooms, cleaned and cubed<br \/>\n3\/4 cup pearl barley<br \/>\n2 tsp dried oregano leaves<br \/>\n1\/2 &#8211; 1 tsp garlic powder<br \/>\n1 14.5 oz can diced tomatoes, drained<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Cut beef into 1&#8243; cubes, trimming fat. Sprinkle beef with salt and pepper.<\/p>\n<p>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<p>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>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Stop and Shop &nbsp; 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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23516,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"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"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15272"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15272\/revisions"}],"predecessor-version":[{"id":15317,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15272\/revisions\/15317"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23516"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}