Portobello Beef Stew with Cranberry Pilaf Recipe
- 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
- 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.
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.