Cooking with beef: Slow-cooked beef risotto

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Total recipe time: 2 to 2-1/2 hours

Makes 4 to 6 servings


  1. 2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
  2. 2 cups water
  3. 2 cloves garlic, minced
  4. 1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
  5. 1 cup frozen peas
  6. 1/3 cup shredded Parmesan cheese
  7. 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.

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