Portobello Beef Stew With Cranberry Pilaf Recipes

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TUSCAN PORTOBELLO STEW



Tuscan Portobello Stew image

This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. -Jane Siemon, Viroqua, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 14

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 cup white wine or vegetable broth
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained

Steps:

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes., Add beans; heat through. Discard bay leaf.

Nutrition Facts : Calories 309 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges

SAVORY CRANBERRY BEEF STEW



Savory Cranberry Beef Stew image

Stew is one of my family's favorite dishes. Everyone is surprised that there's cranberry juice in this recipe - it really gives it a unique flavor.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings.

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons salt, optional
2 pounds beef stew meat, cut into 1-inch cubes
4 bacon strips, cut into 1-inch pieces, optional
10 small onions
2 cups cranberry juice, divided
1 can (14-1/2 ounces) beef broth
4 whole cloves
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
5 medium carrots, cut into chunks
5 medium potatoes, peeled and cubed
2 cups frozen peas, thawed

Steps:

  • In a small bowl, combine flour and salt if desired. Place half of the four mixture in large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. Reserve remaining flour mixture; set aside. , Place beef in a Dutch oven. Add bacon if desired. Bake, uncovered, at 400° for 30 minutes., Add onions, 1-1/2 cups cranberry juice, broth and seasonings. Cover and bake at 350° for 1 hour. , Add carrots and potatoes; bake 1 hour longer or until meat and vegetables are tender. , Combine reserved flour mixture and remaining cranberry juice until smooth; stir into stew. Cover and bake 30 minutes longer. Remove bay leaf. Add peas; return to the oven for 5 minutes or until heated through.

Nutrition Facts : Calories 321 calories, Fat 7g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 231mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORTOBELLO BEEF BURGUNDY



Portobello Beef Burgundy image

Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef-loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce-are sure to have your guests asking for seconds of this potluck pleaser! -Melissa Galinat, Lakeland, Florida

Provided by Taste of Home

Categories     Dinner

Time 8h

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
3/4 teaspoon minced fresh marjoram or 1/4 teaspoon dried thyme
1/2 teaspoon pepper
2 pounds beef sirloin tip steak, cubed
2 bacon strips, diced
3 tablespoons canola oil
1 garlic clove, minced
1 cup Burgundy wine or beef broth
1 teaspoon beef bouillon granules
1 pound sliced baby portobello mushrooms
Hot cooked noodles, optional

Steps:

  • In a large resealable plastic bag, combine the first six ingredients. Add beef, a few pieces at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain. In same skillet, brown beef in oil in batches, adding garlic to last batch; cook 1-2 minutes longer. Drain., Transfer to a 4-qt. slow cooker. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon; bring to a boil. Stir into slow cooker. Stir in bacon. Cover and cook on low for 7-9 hours or until meat is tender., Stir in mushrooms. Cover and cook on high 30-45 minutes longer or until mushrooms are tender and sauce is slightly thickened. Serve with noodles if desired.,

Nutrition Facts : Calories 321 calories, Fat 15g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 552mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

CRANBERRY BEEF STEW



Cranberry Beef Stew image

just give this unusual combination of flavors a try! this is one of the best stews you will ever taste..

Provided by grandma2969

Categories     Stew

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 lbs stew meat
2 tablespoons oil
3 cups water
2 beef bouillon cubes
1 teaspoon Worcestershire sauce
1 garlic clove, minced
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon pepper
6 small carrots, cut in chunks
16 ounces white pearl onions
16 ounces whole berry cranberry sauce
1/4 cup cold water
2 teaspoons cornstarch
1/2 teaspoon Kitchen Bouquet

Steps:

  • in a Dutch oven, brown meat in oil.
  • add water, bouillon cubes, worchestshire sauce, garlic, salt and pepper.
  • cover and simmer for 1 1/4 hours.
  • add more water to cover beef if necessary.
  • add carrots, onions with liquid, and cranberry sauce, simmer for 45 minutes.
  • in small bowl, mix together cornstarch and water.
  • add to stew; stir until thickened.
  • add Kitchen Bouquet and heat for 5 minutes.

Nutrition Facts : Calories 458.7, Fat 13.5, SaturatedFat 4.4, Cholesterol 121.2, Sodium 1339.1, Carbohydrate 43.7, Fiber 3.6, Sugar 34.9, Protein 43

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