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
1½ 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 pkg (9 oz) frozen sweet peas
1/4 cup chopped parsley
1 cup finely shredded mild cheddar cheese
salt and pepper, to taste
1½ 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.

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. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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