Hunter's Stew

Cooking Light
8 servings (serving size: 1 1/2 cups)


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


Preheat oven to 375º. Trim fat from steak. Cut steak into 1-inch cubes. Heat a Dutch oven coated with cooking spray over medium-high heat. Add steak; brown 5 minutes. Add water and next 5 ingredients. Cover and bake at 375º for 1 hour. Stir; cover and bake 30 additional minutes or until rice is tender. Remove from oven; stir in peas.

Note: Make up to 1 week ahead, if desired. Ladle into airtight containers and freeze. Thaw overnight in refrigerator. Reheat over medium-low heat.

Created date

April 2002

Nutritional Information

Calories 304
Caloriesfromfat 16 %
Fat 5.4 g
Protein 30.7 g
Carbohydrate 32 g
Cholesterol 65 mg
Sodium 404 mg