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Hunter's Stew

Hunter's Stew

Cooking Light DECEMBER 1997

  • Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 16%
  • Fat: 5.4g
  • Protein: 30.7g
  • Carbohydrate: 32g
  • Cholesterol: 65mg
  • Sodium: 404mg
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