Portobello Beef Stew with Cranberry Pilaf

Name: Portobello Beef Stew with Cranberry Pilaf
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams sliced baby portobello mushrooms; 454 grams beef stew meat; 1 Tbsp butter; 1 Tbsp canola oil; 34 grams chopped celery; 2 Tbsps cornstarch; 40 grams dried cranberries; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried thyme; 31 grams all-purpose flour; 2 garlic cloves, minced; 1 teaspoons coarsely ground pepper; 185 grams uncooked long grain rice; 185 grams uncooked long grain rice; 480 milliliters reduced-sodium beef broth; 53 grams chopped onion; 1 teaspoons salt; 2 Tbsps water; 240 milliliters white wine

Portobello Beef Stew with Cranberry Pilaf might be just the main course you are searching for. This recipe serves 6. One serving contains 367 calories, 23g of protein, and 9g of fat. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. It is perfect for Autumn. Head to the store and pick up water, beef broth, white wine, and a few other things to make it today. If you like this recipe, you might also like recipes such as Savory Cranberry Beef Stew, Cranberry Cider Braised Beef Stew with Rosemary Polenta, and Tuscan Portobello Stew.

Instructions

In a large resealable plastic bag, combine the flour, garlic, salt and pepper.

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Salt And Pepper

Garlic

All Purpose Flour

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Ziploc Bags

Add beef, a few pieces at a time, and shake to coat.

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Shake

Beef

In a Dutch oven, brown beef in oil in batches.

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Beef

Cooking Oil

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Dutch Oven

Remove and set aside.

Add mushrooms to the pan; saute until tender. Return beef to the pan.

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Mushrooms

Beef

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Frying Pan

Add the wine, broth, thyme and rosemary, stirring to loosen browned bits from pan. Bring to a boil.

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Rosemary

Broth

Thyme

Wine

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Frying Pan

Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef is tender.

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Beef

Combine cornstarch and water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

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Corn Starch

Water

Stew

Meanwhile, in a large saucepan, saute onion and celery in butter until tender.

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Butter

Celery

Onion

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Sauce Pan

Add rice and cranberries; cook and stir for 3-4 minutes or until rice is lightly browned.

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Cranberries

Rice

Add the broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Fluff with a fork.

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Broth

Rice

Serve with stew.

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Stew

Equipment

Ingredients

Servings:

454grams

sliced baby portobello mushrooms 454grams

beef stew meat 1Tbsp

butter 1Tbsp

canola oil 34grams

chopped celery 2Tbsps

cornstarch 40grams

dried cranberries 1teaspoon

dried rosemary, crushed 1teaspoon

dried thyme 31grams

all-purpose flour 2

garlic cloves, minced 1teaspoons

coarsely ground pepper 185grams

uncooked long grain rice 185grams

uncooked long grain rice 480milliliters

reduced-sodium beef broth 53grams

chopped onion 1teaspoons

salt 2Tbsps

water 240milliliters

white wine

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew can be paired with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. You could try NV The Big Kahuna Shiraz. Reviewers quite like it with a 5 out of 5 star rating and a price of about 7 dollars per bottle.