Beef, Brown Rice and Mushroom Stew

Makes 6 1-cup servings

POINTS® value per serving: 6

Ingredients

• Nonstick cooking spray
• 1 1/2 pounds bottom round, cut into 1-inch cubes
• 2 medium onions, halved and thinly sliced
• 1 pound cremini or white button mushrooms, cleaned and thinly sliced
• 2 tsp stemmed fresh thyme or 1 tspn dried thyme
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups reduced-sodium vegetable broth
• One 12-ounce bottle Guinness stout
• 1/2 cup uncooked brown rice

Instructions

1. Preheat the oven to 350°F.
2. Spray a large casserole or oven-safe saucepan with nonstick spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
3. Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
4. Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
5. Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.