Beef, Brown Rice and Mushroom Stew
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- non-stick cooking spray
- 1 1/2 lb
- bottom round, cut into 1 inch cubes
- 2 medium
- onions, halved and thinly sliced
- 1 lb
- cremini or white button mushrooms, cleaned and thinly sliced.
- 2 tsp
- stemmed fresh thyme or 1 teaspoon dried thyme
- 1 tsp
- caraway seeds
- 1 tsp
- 1/2 tsp
- ground black pepper
- 2 c
- vegetable broth, reduced sodium
- 12 oz
- bottle guinness stout
- 1/2 c
- uncooked brown rice
1Preheat the oven to 350.
2Spray a large cassserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
3Spray again with non-stick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
4Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.
5Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
6Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.