Portobello Beef Stew with Cranberry Pilaf Recipe
Portobello Beef Stew with Cranberry Pilaf Recipe photo by Taste of Home
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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 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 4 servings


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

Nutritional Facts

1-1/4 cups stew with 3/4 cup rice: 518 calories, 15g fat (5g saturated fat), 82mg cholesterol, 489mg sodium, 63g carbohydrate (13g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.


  1. Sprinkle beef with salt and pepper, then toss with flour to coat lightly; shake off excess. In a Dutch oven, heat 2 teaspoons oil over medium heat; brown beef. Remove from pan.
  2. In same pan, saute mushrooms in remaining oil over medium-high heat until tender. Add garlic; cook and stir 1 minute. Add broth, wine, thyme and rosemary, stirring to loosen browned bits from pan. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 2 to 2-1/2 hours.
  3. Mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes.
  4. For pilaf, in a saucepan, heat butter over medium-high heat; saute celery and onion until tender. Add rice and cranberries; cook and stir until rice is lightly browned, 3-4 minutes. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Fluff with a fork. Serve with stew. Yield: 4 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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Eggo User ID: 119148 115212
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."

lyden User ID: 5774230 115211
Reviewed Jan. 20, 2011

"Very satisfying. Love the pilaf!"

duckeychick User ID: 4647773 190163
Reviewed Dec. 29, 2010

"Great without the cranberries :) definately delicious."

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