Beef and Mushroom Stew
-1/5 tsp. olive oil (divided use)
-1 lb. beef top round, trimmed of all fat and cut into 3/4″ cubes
-1 onion, chopped
-1 leek, chopped (white part only)
-1 clove garlic, minced
-12 oz. mushrooms, sliced (button, small portobello, shiitake or a combination)
-2 stalks celery, chopped
-3 carrots, halved and sliced
-1/2 tsp. pepper
-1/2 tsp. dried thyme
-1/2 tsp. paprika
-1/4 tsp. salt
-1 bay leaf
-1 (14.5 ounce) can reduced sodium beef broth
-1/2 c. red wine
-1/2 c. frozen peas
-1 tablespoon cornstarch
-3/4 cup hot cooked brown rice
-chopped green onions
Heat 1 tsp. oil in Dutch oven over medium-high heat. Add beef cubes and cook, stirring frequently, until browned. Drain and set beef aside.
Add remaining oil to Dutch oven. Add onion, leek and garlic and cook, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots, seasonings, broth, wine and browned beef. Heat to a boil, cover, reduce heat and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 tablespoon cold water; blend cornstarch mixture into stew and cook, stirring frequently, about 10 minutes or until slightly thickened and bubbly.
To serve, ladle stew into individual serving bowls. Top each serving with 2 Tbs. hot cooked brown rice then garnish with chopped green onions. Makes 6 servings.*Notes on this recipe: Aha! So there’s where my beef broth went. I accidentally only bought 1 can. I wasn’t very successful on my shopping this week.
I made this in a stock pot. I don’t know what crazy asian midgets they’re serving these 6 servings to, but I barely got 4 out of it (although 3 of those servings WERE to growing boys). Don’t forget to remove the bay leaf when serving, unless you want to play culinary eww-lette.