Hunter'S Stew

• 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

1. Preheat oven to 375u0b0. 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 375u0b0 for 1 hour. Stir; cover and bake 30 additional minutes or until rice is tender. Remove from oven; stir in peas.
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.

lean, cooking spray, water, parsley, salt, basil, rosemary, salt, onions, mushrooms, carrot, red wine, wild rice, frozen green peas

Taken from www.myrecipes.com/recipe/hunters-stew-0 (may not work)