entrees

Hearty Beef and Mushroom Stew

Serve this filling stew on a chilly winter evening. Photo credit: Sandy Coughlin from Reluctant Entertainer.
20 min
PREP TIME
1h 10 min
COOK TIME
197
CALORIES
16
INGREDIENTS
6
Servings

INGREDIENTS

  • 2 tsps (10 ml) vegetable oil
  • 1 pound (500 g) boneless beef chuck trimmed and cut into 1/2-inch (1 cm) cubes
  • 1 medium onion chopped (250 ml)
  • 1 can (248 ml) beef broth
  • 1 can (398 ml) diced tomatoes undrained
  • 8 ozs (227 g) sliced mushrooms
  • 2 medium carrots sliced (1 cup/250 ml)
  • 1/2 cup (125 ml) water
  • 1 tsp (5 ml) Oregano Leaves
  • 1/2 tsp (2 ml) Garlic Powder
  • 1/2 tsp (2 ml) Organic Thyme Leaves
  • 1/4 tsp (1 ml) Ground Black Pepper
  • 1 Bay Leaves
  • 2 tsps (10 ml) cornstarch
  • 4 tsps (20 ml) cold water
  • 3/4 cup (175 ml) instant rice

Preparation

  • 1 Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.
  • 2 Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup (125 ml) water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
  • 3 Mix cornstarch and 4 teaspoons (20 ml) cold water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.

NUTRITION INFORMATION

(per Serving)

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