Hunter's Stew

Name: Hunter's Stew
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

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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

How to Make It

Step 1

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.

Step 2

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

Hunter's Stew

Ingredients

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