Prep 20 mins
Cook 2 hrs
Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.
- nonstick cooking spray
- 1 1⁄2 lbs boneless bottom round roast, cut into 1-inch cubes
- 2 medium onions, halved and thinly sliced
- 1 lb cremini mushrooms or 1 lb white button mushrooms, cleaned and thinly sliced
- 2 teaspoons stemmed fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon caraway seed
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 2 cups reduced-sodium vegetable broth
- 1 (12 ounce) bottle Guinness stout
- 1⁄2 cup uncooked brown rice
- Preheat the oven to 350ºF.
- Spray a large casserole or oven-safe saucepan with nonstick cooking spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
- Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
- Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
- Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
- Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.