Photo of Beef, Brown Rice and Mushroom Stew by WW

Beef, Brown Rice and Mushroom Stew

Points® value
Total Time
2 hr 3 min
18 min
1 hr 45 min
Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.


Cooking spray

2 spray(s)

Uncooked lean beef round

24 oz, bottom-cut, cut into 1-inch cubes, or (1 1/2 pounds)


2 medium, halved and thinly sliced

Cremini mushrooms

1 pound(s), or white button mushrooms, cleaned and thinly sliced

Fresh thyme

2 tsp(s), fresh (or 1 tsp dried thyme)

Caraway seeds

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ tsp(s), freshly ground

Vegetable broth

2 cup(s), reduced-sodium


12 fl oz, Guinness stout-variety

Uncooked long grain brown rice

½ cup(s)


  1. Preheat the oven to 350°F.
  2. Spray a large casserole or oven-safe saucepan with nonstick 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.
  3. 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.
  4. Stir in the thyme, caraway seeds, salt, and pepper; cook until aromatic, about 15 seconds.
  5. 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.
  6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour. Yields about 1 cup per serving.