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The Hood Magazine

Slow-Cooked Beef Risotto

02/24/2014 06:32PM ● By Hood Magazine

Photo courtesy of South Dakota Beef Council

Recipe provided by the South Dakota Beef Council


2 lbs beef Stew Meat, cut into 1 to 1 ½ in pieces

2 c water

2 cloves garlic, minced

1 pkg (5 1/2 to 8 oz) mushroom or cheese risotto mix

1 c frozen peas

1/3 c shredded Parmesan cheese

Shredded Parmesan cheese (optional)


Combine beef, water, and garlic in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours. 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. Stir in cheese. Serve with additional cheese, if desired.