Go Back
Print

Beef Stew with Cherry Brown Rice

Chefs Katelynn Karkau, Makenna Griffith and Elizabeth Troia
Course Main Course
Cuisine American
Keyword beef, brown rice, cherry

Ingredients

Beef Stew

  • 2 pounds Beef tips cut into 1-inch cubes
  • ⅓ cup Flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 2 tsp garlic minced
  • 1 large Onion chopped
  • 3 Carrots peeled and sliced into 1-inch pieces
  • 2 cups Kale coarsely chopped
  • 1 tbsp Tomato paste
  • 1 tsp Thyme
  • 3 cups Beef broth
  • 1 tbsp Corn starch
  • ¼ cup Water

Cherry Brown Rice

  • 1 cup Brown rice
  • 1¼ cup Water
  • 1 cup Dried cherries
  • ¼ tsp Pepper
  • ½ tsp Salt
  • ½ Onion chopped

Instructions

Beef Stew

  • Trim beef & cut into 1 inch cubes
  • Salt and pepper beef.
  • Dredge in flour.
  • Preheat large frying pan with 2-3 TBS oil.
  • Place beef in pan, brown on all sides.
  • Place browned meat into pressure cooker.
  • Add remaining ingredients to pressure cooker.
  • Place lid on the pressure cooker & close into the locked position.
  • Heat pressure cooker over high heat and bring to full pressure.
  • Reduce heat to medium/low while maintaining pressure. Cook for 20 minutes.
  • When time is up, let the pressure come down naturally by removing from heat, leaving lid on cooker and allowing the visual pressure indicator to drop.
  • Open pressure cooker – stand back as steam releases.
  • If thickening – place over high heat, bring to a boil.
  • Add corn starch & water mixture, stir.
  • Serve over cherry brown rice.

Cherry Brown Rice

  • In medium saucepan add water and dried cherries.
  • Bring to a boil.
  • Add rice, onion, salt and pepper. Stir.
  • Boil 5 minutes with cover on pan.
  • Remove from heat, stir.
  • With cover on, let set for 5 minutes.
  • Before serving, stir with fork.