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Hearty Mushroom and Beef Stew




Source of Recipe


This has been Altered for OP By Chirspy


Recipe Introduction


This can hit the spot now that the cold weather is here!




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 Oregano Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Thyme Leaves
1/4 teaspoon Ground Black Pepper
1 leaf Bay Leaves
2 teaspoons Arrowroot
4 teaspoons cold water
3/4 cup quick-cooking rice
1/4 cup dry red wine (optional)

Recipe



Directions:
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.