Categories: Beef, Main Dish, Paula Deen, Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 lb beef stew meat , cut into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 cup onion , chopped
• 1/2 cup celery , chopped
• 1/2 cup carrot , chopped
• 1 tablespoon garlic , minced
• 1 (8 ounce) package baby portabella mushrooms , sliced
• 1/4 cup sherry wine
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (2 3/4 ounce) box quick-cooking wild rice
• 1 (32 ounce) box beef broth
• fresh thyme (optional)

Directions

1. In large Dutch oven, melt butter over medium-high heat.

2. In medium bowl, combine beef tips and flour.

3. Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.

4. Remove beef; set aside.

5. Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.

6. Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.

7. Stir in rice, broth and beef.

8. Cover, and cook for 5 minutes, or until rice is tender.

9. Garnish with fresh thyme, if desired.

10. Serve immediately.

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