Beef, Brown Rice And Mushroom Stew Recipe

No Photo

Have you made this?

 Share your own photo!

Beef, Brown Rice and Mushroom Stew

Club Recipes

By
@Greatchoices

Prepared by Ed Daly for our January, 2013, meeting.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:

Ingredients

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
salt
1/2 tsp
ground black pepper
2 c
vegetable broth, reduced sodium
12 oz
bottle guinness stout
1/2 c
uncooked brown rice

Step-By-Step

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.

About this Recipe

Course/Dish: Beef