This is a great one-pot meal for the whole family. When I serve this dish to our family of 5 (that have teeth, anyway), there are usually plenty of leftovers. You can use pre-cut stew meat to save on time, but I find that the pieces are too big and it makes for a more chewy texture. For my methods behind quick stew meat cooking, read this article on best, quick, browning techniques.
2-3 lbs. roast beef or other beef portion
2 Tbsp flour
2 Tbsp. olive oil
1 cup onion, diced
3 cloves garlic, minced
12 mushrooms, quartered
2 cups uncooked wild rice
2 (10.5 oz.) cans lower sodium beef broth
2 cups frozen peas
3 carrots, peeled and cut into chunks
½ tsp. fresh ground pepper
1 bay leaf
2 cups water
Dust the beef with flour and sear in a Dutch oven in hot oil until browned on all sides, then remove from the heat (leave the oil in the pot) and allow to cool before cutting into bite-sized chunks. While the meat is cooking/cooling, prepare the veggies.
Sauté the onions in the oil for 3 minutes or until they begin to soften, then add the garlic and cook for another minute. Add the beef and the rest of the ingredients and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes or until the rice is cooked.