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Portobello Beef Stew with Cranberry Pilaf Recipe
Portobello Beef Stew with Cranberry Pilaf Recipe photo by Taste of Home

Portobello Beef Stew with Cranberry Pilaf Recipe

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“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
TOTAL TIME: Prep: 25 min. Cook: 2-3/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 2-3/4 hours
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. 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.
  3. 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.
  4. 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.
Originally published as Portobello Beef Stew with Cranberry Pilaf in Taste of Home December/January 2011, p43

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Portobello Beef Stew with Cranberry Pilaf

AVERAGE RATING
   (3)
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4 Star
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MY REVIEW
Reviewed Jan. 26, 2013

Easy and delicious! Looks fancy and tastes great without a lot of effort. The only thing I would change is to use a little more stew beef in it next time.

MY REVIEW
Reviewed Jan. 20, 2011

Very satisfying. Love the pilaf!

MY REVIEW
Reviewed Dec. 29, 2010

Great without the cranberries :) definately delicious.

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