Hearty Mushroom & Beef Stew
Source of Recipe
chrisp4kids
List of Ingredients
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes
8 ounces fresh mushrooms, sliced
2 medium carrots, sliced (1 cup)
1/2 cup water
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Thyme Leaves
1/4 teaspoon McCormick® Ground Black Pepper
1 leaf McCormick® Bay Leaves
2 teaspoons Arrowroot
4 teaspoons cold water
3/4 cup quick-cooking rice
1/4 cup dry red wine (optional)Recipe
1. Heat medium-high heat in a large saucepan or Dutch oven Sprayed with Pam**; add half of the meat. Cook and stir for 2 to 3 minutes or until brown. Remove with a slotted spoon. Repeat with remaining meat and the onion. Return all meat to saucepan. Stir in beef broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper, and bay leaf. Bring to a boil. Cover and simmer 1 hour or until meat is tender.
2. In a small bowl stir together Arrowroot and 4 teaspoons cold water; add to tomato mixture along with rice. Bring to a boil; reduce heat. Cook and stir 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discard bay leaf.
Slow Cooker Method:. In a 3 1/2- to 4-quart slow cooker, stir together the beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper, and bay leaf. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 4 to 4 1/2 hours. Stir together Arrowroot and 4 teaspoons cold water. Stir into beef mixture along with rice. If using low-heat setting, turn to high-heat setting. Cover and cook 30 minutes more. If desired, stir in wine. Discard bay leaf.
Serve this filling stew on a chilly winter evening. For added convenience, it can be prepared in a slow cooker
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