Best Beef Brown Rice And Mushroom Stew Recipes

Beef, Brown Rice and Mushroom Stew image

Provided by ElizabethKnicely

Categories Stew

Time 2h20m

Yield 6 1 cup servings, 6 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 1/2 lbs boneless bottom round roast, cut into 1-inch cubes
2 medium onions, halved and thinly sliced
1 lb cremini mushrooms or 1 lb white button mushrooms, cleaned and thinly sliced
2 teaspoons stemmed fresh thyme or 1 teaspoon dried thyme
1 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups reduced-sodium vegetable broth
1 (12 ounce) bottle Guinness stout
1/2 cup uncooked brown rice

Steps:

Preheat the oven to 350ºF.
Spray a large casserole or oven-safe saucepan with nonstick cooking spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

Nutrition Facts : Calories 529.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 69.2, Sodium 489.1, Carbohydrate 43.3, Fiber 1.8, Sugar 3, Protein 31.9

Beef, Brown Rice and Mushroom Stew image

Provided by Club Recipes @Greatchoices

Categories Beef

Number Of Ingredients 11

- non-stick cooking spray
1 1/2 pound(s) bottom round, cut into 1 inch cubes
2 medium onions, halved and thinly sliced
1 pound(s) cremini or white button mushrooms, cleaned and thinly sliced.
2 teaspoon(s) stemmed fresh thyme or 1 teaspoon dried thyme
1 teaspoon(s) caraway seeds
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
2 cup(s) vegetable broth, reduced sodium
12 ounce(s) bottle guinness stout
1/2 cup(s) uncooked brown rice

Steps:

Preheat the oven to 350.
Spray a large cassserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
Spray again with non-stick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
Stir in the thyme, caraway seeds, salt and pepper, cook until aromatic, about 15 seconds.
Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.