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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council