Hunter's Stew

Ingredients

• 14.3 ounce no-salt-added beef broth canned
• 2 cups carrots sliced ()
• 0.8 teaspoon basil dried
• 0.5 teaspoon rosemary dried crushed
• 1 cup cooking wine dry red
• 0.3 cup parsley fresh chopped
• 3 cups mushrooms halved
• 2 cups pearl onions frozen
• 1.5 cups peas green frozen thawed
• 2 cups potatoes red cubed peeled (1-inch)
• 1 teaspoon salt 
• 2 pounds boned top round steak lean
• 1.5 cups water 
• 0.8 cup rice wild uncooked

Equipment

• ladle
• oven
• dutch oven

Directions

1. Preheat oven to 37
2. Trim fat from steak.
3. Cut steak into 1-inch cubes.
4. Heat a Dutch oven coated with cooking spray over medium-high heat.
5. Add steak; brown 5 minutes.
6. Add water and next 5 ingredients. Cover and bake at 375 for 1 hour. Stir; cover and bake 30 additional minutes or until rice is tender.
7. Remove from oven; stir in peas.
8. Note: Make up to 1 week ahead, if desired. Ladle into airtight containers and freeze. Thaw overnight in refrigerator. Reheat over medium-low heat.