Wild French Stew

    1 lb beef stew meat, cut into 1-inch cubes
    salt and pepper
    2 tbsp cornstarch
    1 tbsp vegetable oil
    2 stalks celery, sliced
    1 cup each: chopped onion and sliced carrots
    1/3 cup chopped mild green chili peppers
    2 cans (14 1/2 oz ea.) Swanson® Beef Broth
    1/2 cup sliced sundried tomatoes, reconstituted
    1 can (10 1/2 oz) French Onion Soup
    1 can (10 1/2 oz) water
    10 small red-skinned potatoes, quartered
    3 cups cooked wild rice
    1 tsp each: garlic salt and dried thyme

Sprinkle beef with salt, pepper and cornstarch. In stock pot, saute beef in oil 5 minutes; remove. In same pot, saute celery, onion, carrots and chilies 8 minutes. Add remaining ingredients; cook covered 30 minutes.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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