Montana Wild Rice Beef Stew With Five Ingredients Food

MONTANA WILD RICE BEEF STEW (WITH FIVE INGREDIENTS!)

Steps:

• Place mushrooms, carrots, and rice mix with seasoning packet in crockpot and stir to combine. Top with beef. (Beef will slice easier if partially frozen.) Pour beef broth over all.
• Cover and cook on LO setting for 8-10 hours. This is nice served with garlic toast.

BEEF, WILD RICE AND MUSHROOM SOUP

Steps:

• In large Dutch oven, melt butter over medium-high heat.
• In medium bowl, combine beef tips and flour.
• Add to melted butter and cook, stirring frequently, until browned, about 5 minutes.
• Remove beef; set aside.
• Add onion, celery, carrots and garlic to pan; cook until onion is soft, about 5 minutes.
• Add mushrooms, sherry, salt and pepper, stirring to scrape brown bits from the bottom of the pan.
• Stir in rice, broth and beef.
• Cover, and cook for 5 minutes, or until rice is tender.
• Garnish with fresh thyme, if desired.
• Serve immediately.

BEEF AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350.
• In 2-quart baking dish, combine boiling hot water, beef bouillion and wild rice; set aside.
• In large skillet, brown meat and pour off any fat.
• Stir in zucchini, celery, onion and garlic; cook until tender.
• Add soup, long grain rice and pepper.
• Transfer meat mixture to wild rice mixture in baking dish and mix well.
• Cover with tight foil.
• Bake 90 minutes at 350.

BEEF AND WILD RICE MEDLEY

Steps:

• In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.