Use your beef stew meat for more than just stew and whip up this Slow-Cooked Beef Risotto. Let the ingredients slow cook and marinate to make a delicious meal for 6.
1 Chairman’s Reserve® beef stew meat, (about 2 pounds), cut into 1 to 1 1/2-inch pieces
2 cups water
2 garlic cloves, minced
1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
1 cup frozen peas
1/3 cup shredded Parmesan cheese
Additional shredded Parmesan cheese (optional)
1. Combine beef, water and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 hours.
2. Stir in contents of risotto mix package omitting butter or oil; continue simmering, covered, 18 to 20 minutes or until rice is tender and beef is fork-tender. Stir in peas; remove from heat. Let stand 5 minutes.
3. Stir in cheese. Serve with additional cheese, if desired.