Beef, Soups and Stews

Hearty Mushroom And Beef Stew

  • 2 teaspoons Cooking oil
  • 1 lb Beef chuck, trimmed 1/2" cubes
  • 1 medium Onion chopped (1/2 cup)
  • 1 14 oz can Beef broth
  • 1 14 1/2 can Tomatoes diced
  • 8 oz Fresh mushrooms, sliced
  • 2 medium Carrots, sliced (1 cup)
  • 1/2 cup Water
  • 1 teaspoon Oregano leaves
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Thyme leaves
  • 1/4 teaspoon Black pepper
  • 1 Bay leaf
  • 2 teaspoon Cornstarch
  • 4 teaspoons Cold water
  • 3/4 cup Quick cooking rice
  • 1/4 cup Dry red wine (optional)

    • In large saucepan or Dutch oven heat oil over medium=high heat; add half of themeat. Cook and stir for 2 to 3 minutes or until brown. Remove with a slotted spoon. Repeat with remaining meat and the onion. Return all meat to saucepan. Stirin beef broth, undrained tomatoes, mushrooms, carrots, and 1/2 cup water, the oregano, garlic powder, thyme, pepper andbay leaf. Bring to boiling; reduce hear. Cover and simmer for 1 hour or until meat is tender.

    IN a small bowl stir together cornstarch and the 4 teaspoons coldwater; add to tomato mixture along withrice. Bring to boiling; reduce heat. Cook and stir for 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discardbay leaf. Makes 6 servings.

    SLOW COOKERMETHOD: Omit oil. In a 3 1/2 to 4 qt slow cooker stir together the beef, onion,broth, undrained tomatoes, mushrooms, carrots, the 1/2 cup water, the oregano, garlin powder, thyme, pepper and bay leaf. Cover; cook on low heat setting for 7to 8 hours or on high heat setting for 4 4 1/2 hours. Stir together the corn starch and the 4 teaspoons cold water. Stir into beef mixture along with rice. If using low heat turn to high heat. Cover and cook 30 minutes more. If desired, stir in wine. Discard bay leaf.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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