Portobello Beef Stew with Cranberry Pilaf

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.