Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 2 garlic cloves, minced

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon coarsely ground pepper

  5. 1 pound beef stew meat

  6. 1 tablespoon canola oil

  7. 1 pound sliced baby portobello mushrooms

  8. 1 cup white wine

  9. 1 cup reduced-sodium beef broth

  10. 1 teaspoon dried thyme

  11. 1 teaspoon dried rosemary, crushed

  12. 2 tablespoons cornstarch

  13. 2 tablespoons water PILAF:

  14. 1/3 cup chopped onion

  15. 1/3 cup chopped celery

  16. 1 tablespoon butter

  17. 1 cup uncooked long grain rice

  18. 1/3 cup dried cranberries

  19. 2 cups reduced-sodium beef broth

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown beef in oil in batches. Remove and set aside. Add mushrooms to the pan; saute until tender. Return beef to the pan. Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Add rice and cranberries; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with stew. Yield: 6 servings.


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