Steak and mushrooms are among my very favorite food pairings. The combination sounds a bit decadent, but it can also be healthy. Steak for protein, brown rice for fiber, mushrooms for riboflavin, vitamins b & d, carrots for beta carotene and radishes for folic acid and vitamin c. The list of nutritional benefits is long. The feeling of satisfaction is immediate.
This recipe for a classic comforting vegetable filled stew will fill you up without weighing you down.
- 2 lb beef round steak, chopped in stew sized pieces
- 1 tbsp Beau Monde Seasoning
- 1/2 cup dry red wine
- 1 small red onion, chopped
- 8 oz mushrooms, sliced
- 5 cups Beef Broth
- 1 medium daikon radish, chopped
- 3 carrots, sliced
- 1 cup sweet brown rice
Marinate beef in red wine, with Beau Monde Seasoning, overnight. In a large stock pot sauté the beef and onions on high heat in oil until beef is browned and onions are translucent. Add the carrot, radish, mushrooms and stock. Bring the soup to a medium boil. Reduce to a simmer and keep soup simmering so that it is just bubbling. Taste the soup after 30 minute and add additional seasoning to taste. Add rice. Continue to simmer for additional 60 minutes. Reduce heat to low and keep warm until serving.
Another easy way to prepare this is in a large rice cooker, place marinated beef and onions in the pan. Set to steam. When that is finished add stock, mushrooms, carrots and radish. Set to slow cook for 8 hours. 1 hour before serving add rice and set to brown rice setting. Serve Hot.
Sensational ideas for slow cooking:
Photo Credit: Julie Cecchini