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

Portobello Beef Stew with Cranberry Pilaf Recipe

Read Reviews
4.5 3 3
Publisher Photo
“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

Ingredients

  • 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.

Directions

  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.


Reviews for Portobello Beef Stew with Cranberry Pilaf

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

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

"Very satisfying. Love the pilaf!"

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

"Great without the cranberries :) definately delicious."

Loading Image