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Beef, brown rice and mushroom stew

6
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, bottom-cut, cut into 1-inch cubes, or (1 1/2 pounds)

Onion

2 medium, halved and thinly sliced

Cremini mushroom

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

Fresh thyme

2 tsp, fresh (or 1 tsp dried thyme)

Caraway seeds

1 tsp

Table salt

1 tsp

Black pepper

½ tsp, freshly ground

Vegetable broth

2 cup(s), reduced-sodium

Beer

12 fl oz, Guinness stout-variety

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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