beef, brown rice and mushroom stew
(1 rating)
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Prepared by Ed Daly for our January, 2013, meeting.
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(1 rating)
Ingredients For beef, brown rice and mushroom stew
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non-stick cooking spray
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1 1/2 lbbottom round, cut into 1 inch cubes
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2 mdonions, halved and thinly sliced
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1 lbcremini or white button mushrooms, cleaned and thinly sliced.
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2 tspstemmed fresh thyme or 1 teaspoon dried thyme
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1 tspcaraway seeds
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1 tspsalt
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1/2 tspground black pepper
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2 cvegetable broth, reduced sodium
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12 ozbottle guinness stout
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1/2 cuncooked brown rice
How To Make beef, brown rice and mushroom stew
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1Preheat the oven to 350.
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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.
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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.
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4Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.
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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.
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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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