Beef & Mushroom Wild Rice Stew

Dec 17

ingredients

3 Tbs Extra virgin olive oil

1 lb beef stew meat, cut into 1/2-inch pieces

1 yellow onion, diced

2 carrots, diced

1 tsp garlic powder

1 (8 ounce) package baby portabella mushrooms, diced

1 C wild rice

6 C beef bone broth

1/2 tsp thyme or oregano

In large Dutch oven heat olive oil.
Add to beef pot and cook, stirring frequently, until browned, about 5 minutes.
Remove beef; set aside.
Add onion, carrots and garlic powder to pan; cook until onion is soft, about 5 minutes.
Add beef back to pot.
Add mushrooms, herbs, soy sauce, Worcestershire sauce, tomato paste & dijon, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
Stir in rice, broth. bring to boil.
Cover and cook on medium low for 45 minutes to an hour. Add a little water if it becomes more thick than you’d like.
Taste for seasoning and serve!
Makes 4 Servings

soupstewbeef