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
cheese.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council