Portobello Beef Stew With Cranberry Pilaf Recipe

Name: Portobello Beef Stew With Cranberry Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 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

Servings: persons

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

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.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound beef stew meat, 1/2 teaspoon salt, 1/2 teaspoon coarsely ground pepper, 1/4 cup all-purpose flour, and more.

Yes, Portobello Beef Stew With Cranberry Pilaf falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Beef Stew With Cranberry Pilaf

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