2 pounds beef for stew, cut into 1 to 1-1/2-inch pieces
2 cups water
2 cloves garlic, minced
1 package (5.5 to 8 ounces) mushroom or cheese risotto mix
1 cup frozen peas
1/3 cup shredded Parmesan cheese
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.
Credit: Beef It's What's For Dinner