Portobello Beef Stew with Cranberry Pilaf

Name: Portobello Beef Stew with Cranberry Pilaf
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 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

“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

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

Directions

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 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.

Reviews

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Average Rating:

Eggo

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

Jan 20, 2011

Very satisfying. Love the pilaf!
duckeychick

Dec 29, 2010

Great without the cranberries :) definately delicious.