Beef, Brown Rice and Mushroom Stew
POINTS® Value: 6Servings: 6
2 sprays cooking spray
1 1/2 pound lean beef round, bottom-cut, cut into 1-inch cubes
2 medium onion(s), halved and thinly sliced
1 pound cremini mushrooms, or white button mushrooms, cleaned and thinly sliced
2 tsp thyme, fresh (or 1 tsp dried thyme)
1 tsp caraway seeds
1 tsp table salt
1/2 tsp black pepper, freshly ground
2 cup vegetable broth, reduced-sodium
12 oz beer, Guinness stout-variety
1/2 cup uncooked brown rice
Preheat the oven to 350°F.
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.
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.
Stir in the thyme, caraway seeds, salt, and pepper; cook until aromatic, about 15 seconds.
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.
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.