BEEF, BROWN RICE AND MUSHROOM STEW
Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.
Provided by ElizabethKnicely
Categories Stew
Time 2h20m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 11
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
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