entrees

Hearty Beef and Mushroom Stew

Name: Hearty Beef and Mushroom Stew
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: 1; 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 oz (227 g) sliced mushrooms; 2 medium carrots sliced (1 cup/250 ml); 1/2 cup (125 ml) water; 1 tsp (5 ml) oregano leaves (club house); 1/2 tsp (2 ml) garlic powder (club house); 1/2 tsp (2 ml) organic thyme leaves (club house); 1/4 tsp (1 ml) pepper ground black (club house); 1 bay leaves (club house); 2 tsps (10 ml) cornstarch; 4 tsps (20 ml) cold water; 3/4 cup (175 ml) instant rice

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

Ingredients
Preparation
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INGREDIENTS 6 SERVINGS

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

What you'll need

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.