Recipe of the week - Beef and Mushroom Stew

Beef and Mushroom Stew

1 1/2 teaspoons olive oil, divided
1 pound beef top round, trimmed and cut into 3/4 inch cubes
1 onion, chopped
1 leek, chopped (white part only)
1 clove garlic, minced
12 ounces mushrooms, sliced (baby portebellas are best)
2 stalks of celery, chopped
3 carrots, halved and sliced
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1 bay leaf
1 can reduced sodium beef broth
1/2 cup red wine
1/2 cup frozen peas
1 Tablespoon cornstarch
3/4 cup hot, cook brown rice
Green onions, chopped

Heat 1 teaspoon oil in Dutch oven or stock pot over medium-high heat. Add beef cubes and cook, stirring frequently, until browned. Drain and set beef aside.

Add remaining oil to Dutch oven. Add onion, leek and garlic and cook, stirring frequently until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes. Stir in celery, carrots, seasonings, broth, wine and browned beef. Heat to a boil, cover, reduce heat, and simmer 1 hour or until beef is tender. Stir in peas. Increase heat to medium. Dissolve cornstarch in 1 Tablespoon cold water; blend cornstarch mixture into stew; and cook, stirring frequently, about 10 minutes or until slightly thickened and bubbly.

To serve, ladle stew into individual bowls. Top each serving with 2 Tablespoons hot, cooked brown rice, then garnish with chopped green onions.

Yields six servings.

This is one recipe I never tire of. Freezes great.

Bon appétit