Beef, brown rice and mushroom stew
3
Points®
Total time: 2 hr 3 min • Prep: 18 min • Cook: 1 hr 45 min • Serves: 6 • Difficulty: Easy
The first step to building the flavor of any stew is to brown the meat well to develop a caramelized exterior. That also yields the flavorful browned bits on the bottom of the pan that will get incorporated into the vegetables as the sauté. Though a rich stew like this one is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor. Caraway seeds are tiny, crescent-shaped seeds of the caraway plant that have an aniselike flavor and are frequently used to flavor liqueurs, soups, cheeses, rye bread, and sausages. They add a distinctive note to this hearty stew.
Ingredients
Cooking spray
2 spray(s)
Uncooked lean beef bottom round roast
24 oz
Onion
2 medium
Cremini mushroom
1 pound(s)
Fresh thyme
2 tsp
Caraway seeds
1 tsp
Table salt
1 tsp
Black pepper
½ tsp
Vegetable broth
2 cup(s)
Beer
12 fl oz
Uncooked long grain brown rice
½ cup(s)
Instructions
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.
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