beef, brown rice and mushroom stew
(1 RATING)
Prepared by Ed Daly for our January, 2013, meeting.
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cook time
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Ingredients
- - non-stick cooking spray
- 1 1/2 pounds bottom round, cut into 1 inch cubes
- 2 medium onions, halved and thinly sliced
- 1 pound cremini or white button mushrooms, cleaned and thinly sliced.
- 2 teaspoons stemmed fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups vegetable broth, reduced sodium
- 12 ounces bottle guinness stout
- 1/2 cup uncooked brown rice
How To Make beef, brown rice and mushroom stew
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Step 1Preheat the oven to 350.
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Step 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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Step 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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Step 4Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.
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Step 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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Step 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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Beef
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