Portobello Beef Stew with Cranberry Pilaf
Total TimePrep: 25 min. Cook: 2 hours
- 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.
Nutrition Facts1-1/4 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.
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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.
Jan 20, 2011
Very satisfying. Love the pilaf!
Dec 29, 2010
Great without the cranberries :) definately delicious.