EASY BEEF AND RICE STEW

By curly

Ingredients

• 2 Tbsps flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 pound boneless top round, cut into 3/4-inch chunks
• 1 Tbsp oil
• 2 medium carrots, diagonally sliced
• 1 medium onion, coarsely chopped
• 1 jar (4.5 oz) sliced mushrooms, drained
• 1 can (14.5 oz) whole tomatoes, undrained, coarsely chopped
• 1 can (10 1/4 oz) beef gravy
• 1/4 cup burgundy or other dry red wine
• 1 1/2 cups Minute Original rice, uncooked

Preparation

Step 1

Mix flour, salt and pepper in large bowl. Add meat; toss to coat.

Heat oil in large skillet on medium-high heat. Add meat; cook and stir until browned.

Add carrots, onion and mushrooms; cook and stir 2 minutes. Stir in tomatoes, gravy and wine.

Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir.