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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council