Beef, Brown Rice and Mushroom Stew

Beef, Brown Rice And Mushroom Stew Recipe

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


★★★★★ 1 vote



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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

How to Make Beef, Brown Rice and Mushroom Stew


  • 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.

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About Beef, Brown Rice and Mushroom Stew

Course/Dish: Beef

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