Wild Rice & Beef Cheesy Soup

Linda Bonwill, Englewood, FL
2015 wild rice recipe contest finalist

    2 lbs beef stew meat, cubed
    4 tbsp canola oil
    1-1/2 cups chopped celery
    3/4 cup chopped onion
    3 cloves garlic, chopped
    3 tbsp flour
    1/4 cup balsamic vinegar
    32 oz beef broth
    1 box (9 oz) frozen Green Giant® Steamers Sweet Peas
    1/4 cup chopped parsley
    1 cup Sargento® Off the Block Fine Cut Shredded
    Mild Cheddar Cheese
    salt and pepper to taste
    1-1/2 cups cooked wild rice, divided

In large saucepan, sear beef in oil until brown on all sides. Add celery, onion, and garlic; cook 10 minutes, stirring occasionally. Sprinkle flour over top; stir and cook 5 minutes. Stir in balsamic vinegar, scraping bottom of pan. Stir in broth and peas; simmer 20 minutes, until thickened. Stir in parsley and cheese until cheese is
melted. Spoon into bowls; top with wild rice.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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