Beef, Brown Rice And Mushroom Stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• nonstick cooking spray
• 1 1/2 lbs boneless bottom round roast, cut into 1-inch cubes
• 2 medium onions, halved and thinly sliced
• 1 lb cremini mushrooms or 1 lb button mushrooms, cleaned and thinly sliced
• 2 teaspoons stemmed fresh thyme or 1 teaspoon dried thyme
• 1 teaspoon caraway seed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups reduced-sodium vegetable broth
• 1 (12 ounce) bottle guinness stout
• 1/2 cup uncooked brown rice

Recipe

• 1 preheat the oven to 350ºf.
• 2 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.
• 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.