Portobello Beef Stew With Cranberry Pilaf

• 1 pound beef stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 cup all-purpose flour
• 3 teaspoons canola oil, divided
• 1 pound sliced baby portobello mushrooms
• 2 garlic cloves, minced
• 1 cup reduced-sodium beef broth
• 1 cup white wine or additional broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon butter
• 1/3 cup chopped celery
• 1/3 cup chopped onion
• 1 cup uncooked long grain rice
• 1/3 cup dried cranberries
• 2 cups reduced-sodium beef broth

1. Sprinkle beef with salt and pepper, then toss with flour to coat lightly; shake off excess. In a Dutch oven, heat 2 teaspoons oil over medium heat; brown beef. Remove from pan.
2. In same pan, saute mushrooms in remaining oil over medium-high heat until tender. Add garlic; cook and stir 1 minute. Add broth, wine, thyme and rosemary, stirring to loosen browned bits from pan. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, until beef is tender, 2 to 2-1/2 hours.
3. Mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until slightly thickened, 1-2 minutes.
4. For pilaf, in a saucepan, heat butter over medium-high heat; saute celery and onion until tender. Add rice and cranberries; cook and stir until rice is lightly browned, 3-4 minutes. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Fluff with a fork. Serve with stew.

meat, salt, ground pepper, allpurpose, canola oil, baby portobello mushrooms, garlic, beef broth, white wine, thyme, rosemary, cornstarch, water, butter, celery, onion, long grain rice, cranberries, beef broth

Taken from www.tasteofhome.com/recipes/portobello-beef-stew-with-cranberry-pilaf/ (may not work)