Beef, Brown Rice and Mushroom Stew
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Yields:
-
6 1 cup servings
- Serves:
- 6
ingredients
- nonstick cooking spray
- 680.38 g boneless bottom round roast, cut into 1-inch cubes
- 2 medium onions, halved and thinly sliced
- 453.59 g cremini mushrooms or 453.59 g white button mushrooms, cleaned and thinly sliced
- 9.85 ml stemmed fresh thyme or 4.92 ml dried thyme
- 4.92 ml caraway seed
- 4.92 ml salt
- 2.46 ml ground black pepper
- 473.18 ml reduced-sodium vegetable broth
- 340.19 g bottle Guinness stout
- 118.29 ml uncooked brown rice
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.