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.

Originally published as Beef and Mushroom Stew with Cranberry Rice in Taste of Home December/January 2011

Reviews

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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.