Hearty Beef And Mushroom Stew

• 2 teaspoons vegetable oil
• 1 pound boneless beef chuck trimmed and cut into 1/2-inch cubes
• 1 onion medium, chopped, 1/2 cup
• 14 ounces beef broth
• 14 1/2 ounces diced tomatoes undrained
• 8 ounces mushrooms sliced
• 2 medium carrots sliced, 1 cup
• 1/2 cup water
• 1 teaspoon McCormick Oregano Leaves
• 1/2 teaspoon McCormick Garlic Powder
• 1/2 teaspoon McCormick Thyme Leaves
• 1/4 teaspoon McCormick Black Pepper Ground
• 1 McCormick Bay Leaves
• 2 teaspoons cornstarch
• 4 teaspoons cold water
• 3/4 cup instant rice

1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.
2. Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
3. Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.

vegetable oil, beef, onion, beef broth, tomatoes, mushrooms, carrots, water, oregano, garlic, thyme, black pepper, bay leaves, cornstarch, cold water, instant rice

Taken from www.yummly.com/recipe/Hearty-Beef-and-Mushroom-Stew-2371185 (may not work)