Beef, Brown Rice and Mushroom Stew

Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.

• Ready In: 2 hrs 20 mins
• Serves: 6
• Yields: 6 1 cup servings

Ingredients

•  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

Directions

1. Preheat the oven to 350ºF.
2. 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.
3. 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.
4. Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
5. 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.
6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.