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Portobello Beef Stew with Cranberry Pilaf

Portobello Beef Stew with Cranberry Pilaf
“For effortless entertaining, try this hearty stew. You can make it hours ahead, so you have plenty of time to get ready for your party. I serve it with baby greens and blue cheese tossed with balsamic vinaigrette.” —Rebecca Ames, Wylie, Texas
6 ServingsPrep: 25 min. Cook: 2-3/4 hours

Ingredients

  • 1/4 cup all-purpose flour
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 pound beef stew meat
  • 1 tablespoon canola oil
  • 1 pound sliced baby portobello mushrooms
  • 1 cup white wine
  • 1 cup reduced-sodium beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • PILAF:
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1 tablespoon butter
  • 1 cup uncooked long grain rice
  • 1/3 cup dried cranberries
  • 2 cups reduced-sodium beef broth

Directions

  • In a large resealable plastic bag, combine the flour, garlic, salt
© Taste of Home 2013

2 of 2

Portobello Beef Stew with Cranberry Pilaf (continued)

Directions (continued)

  • and pepper. Add beef, a few pieces at a time, and shake to coat.
  • In a Dutch oven, brown beef in oil in batches. Remove and set aside.
  • Add mushrooms to the pan; saute until tender. Return beef to the
  • pan. Add the wine, broth, thyme and rosemary, stirring to loosen
  • browned bits from pan. Bring to a boil.
  • Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is
  • tender. Combine cornstarch and water until smooth; gradually stir
  • into stew. Bring to a boil; cook and stir for 2 minutes or until
  • slightly thickened.
  • Meanwhile, in a large saucepan, saute onion and celery in butter
  • until tender. Add rice and cranberries; cook and stir for 3-4
  • minutes or until rice is lightly browned. Add the broth. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until rice
  • is tender. Fluff with a fork. Serve with stew. Yield: 6 servings.
Nutrition Facts: 3/4 cup stew with 1/2 cup rice equals 330 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 324 mg sodium, 39 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013