Beef and Mushroom Stew
- 1 1/2 teaspoon olive oil, divided
- 1 pound beef top round, trimmed of all fat and cu into 3/4 inch cubes
- 1 onion chopped
- 1 leek, chopped (white part only)
- 1 garlic clove, minced
- 12 ounces mushrooms, sliced
- 2 ribs celery, chopped
- 3 carrots, halved and sliced
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 bay leaf
- 1 14.5 ounce can sodium reduced beef broth
- 1/2 cup red wine
- 1/2 cup frozen peas
- 1 tablespoon cornstarch
- 3/4 cup hot, cooked brown rice
- Chopped green onions, for garnish
Heat 1 teaspoon oil in Dutch oven over med-high heat. Add beef and cook until browned. Drain and set aside. add remaining 1/2 teaspoon 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,pepper, thyme,paprika, salt, bay leaf, broth, wine and browned beef. Heat to 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.
Ladle stew into individual bowls. Top each with 2 tablespoons rice, the garnish with onions.
Makes about 6 servings.
Source Kathryn Moore and Roxanne Wyss/ Kansas City
