Wild Rice Beef Stew with Red Wine

Sugiyarti Jorgenson, Kodiak, AK
2012 wild rice recipe contest finalist

    3/4 tsp salt
    1/2 tsp pepper
    2 tbsp flour
    1 lb chuck roast, cut into bite-size pieces
    2 tsp olive oil
    2 tbsp butter, divided
    1 cup chopped onion
    2 cloves garlic, minced
    1 cup red cooking wine
    2 tbsp tomato paste
    1/4 cup Famous Dave’s® BBQ Sauce, Apricot BourbonSM
    1 bay leaf
    2 sprigs fresh thyme
    3 cups chicken broth
    1 pkg (6 oz) button mushrooms, sliced
    2 cups cooked wild rice
    1/2 cup Sargento® Fine Cut Shredded Mild Cheddar Cheese

In plastic bag, combine salt, pepper, and flour. Add beef and shake
to coat. In large saucepan, brown beef in oil and 1 tbsp butter;
remove beef and set aside. In same saucepan, saute onion in
remaining butter. Stir in beef and remaining ingredients, except
cheese; cover, simmer 45 minutes. Discard bay leaf and thyme
sprigs. Adjust seasonings. Spoon into serving bowls; top with

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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