Portobello Beef Stew with Cranberry Pilaf Recipe
- 1/4 cup all-purpose flour
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 1 pound beef stew meat
- 1 tablespoon canola oil
- 1 pound sliced baby portobello mushrooms
- 1 cup white wine
- 1 cup reduced-sodium beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1 tablespoon butter
- 1 cup uncooked long grain rice
- 1/3 cup dried cranberries
- 2 cups reduced-sodium beef broth
- 1. In a large resealable plastic bag, combine the flour, garlic, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
- 2. In a Dutch oven, brown beef in oil in batches. Remove and set aside. Add mushrooms to the pan; saute until tender. Return beef to the pan. Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Bring to a boil.
- 3. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender. Combine cornstarch and water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
- 4. Meanwhile, in a large saucepan, saute onion and celery in butter until tender. Add rice and cranberries; cook and stir for 3-4 minutes or until rice is lightly browned. Add the broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork. Serve with stew. Yield: 6 servings.
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 for Portobello Beef Stew with Cranberry Pilaf
"Very satisfying. Love the pilaf!"
"Great without the cranberries :) definately delicious."