- 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
- 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
- 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.
- 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.
- Mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes.
- 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.
Reviews forPortobello Beef Stew with Cranberry Pilaf
"Very satisfying. Love the pilaf!"
"Great without the cranberries :) definately delicious."