Hunter's Stew

Name: Hunter's Stew
Prep time: 1 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 3/4 teaspoon dried basil; 2 pounds lean, boned top round steak; 2 cups (1/2-inch) sliced carrot; 3 cups halved small mushrooms; 1 (14 1/4-ounce) can no-salt-added beef broth; 1/4 cup chopped fresh parsley; 10 ounce frozen pearl onions (2 cups); 1 1/2 cups frozen green peas, thawed; 2 cups (1-inch) cubed peeled red potato; 3/4 cup uncooked wild rice; 1/2 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1 1/2 cups water; 1 cup dry red wine

Ready: 45 min

Servings: 8 servings

Calories: 405.48

Ingredients

1 1 (14 1/4-ounce) can no-salt-added beef broth
2 2 cups (1/2-inch) sliced carrot
3 3/4 teaspoon dried basil
4 1/2 teaspoon dried rosemary, crushed
5 1 cup dry red wine
6 1/4 cup chopped fresh parsley
7 3 cups halved small mushrooms
8 10 ounce frozen pearl onions (2 cups)
9 1 1/2 cups frozen green peas, thawed
10 2 cups (1-inch) cubed peeled red potato
11 1 teaspoon salt
12 2 pounds lean, boned top round steak
13 1 1/2 cups water
14 3/4 cup uncooked wild rice

Directions

1
Preheat oven to 37
2
Trim fat from steak.
3
Cut steak into 1-inch cubes.
4
Heat a Dutch oven coated with cooking spray over medium-high heat.
5
Add steak; brown 5 minutes.
6
Add water and next 5 ingredients. Cover and bake at 375 for 1 hour. Stir; cover and bake 30 additional minutes or until rice is tender.
7
Remove from oven; stir in peas.
8
Note: Make up to 1 week ahead, if desired. Ladle into airtight containers and freeze. Thaw overnight in refrigerator. Reheat over medium-low heat.

Nutrition per serving

405.48 Calories

28.91g Carbs

39.84g Protein

11.92g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Hunter's Stew

Directions

Nutrition per serving

Tags

Allergens