“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
- 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
- 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
- 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.
- 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.
Originally published as Portobello Beef Stew with Cranberry Pilaf in Taste of Home December/January 2011, p43
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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