Mushroom "Beef" Stew w/Cranberry Pilaf

Photo Courtesy of Taste of Home Magazine

I took this recipe from my Taste of Home Magazine, adapted it to a crock pot and Gluten Free, and it was tortuously fragrant as it cooked as well as delicious!

Because we use a large amount of hunted game in our recipes, this one was made with venison instead of beef.  The finished product was substantially less fatty, so keep in mind if you use beef you may need to skim fat before serving.

In a crock pot combine:

• 1-2 lbs "stew" meat (This is simply chunks of meat.  If you use a roast, thaw and cut into chunks before putting in the crock pot.  I used 2lbs, original called for 1lb.)
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb sliced mushrooms (original recipe called for Portobello, but I just used what I could find and they were scrumptious!)
• 3/4 cup white wine (I found the cheapest one I could)
• 3/4 cup beef broth
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed

Cook on low for 6-8 hours.   

Pilaf

• 1/3 Cup chopped onion
• 1/3 Cup chopped celery
• 1Tbsp butter or olive oil
• 1 Cup uncooked long grain rice (I used regular cheap stuff and it was yummy, too)
• 1/3 Cup dried cranberries (do not neglect this: it's the best part!)
• 2 Cups beef broth

In large saucepan, saute onion and celery in butter/oil until crisp-tender.  Add rice and cranberries; cook and stir for 3-4 minutes or until rice is lightly browned.  Add the broth and bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.  Fluff with a fork.

Before serving, mix 2Tbsp. cornstarch with 2Tbsp. water and add to stew if desired.  Serve stew over Rice.