1 lb. beef stew meat, cut into ½-inch cubes
Vegetable cooking spray
1 cup coarsely chopped onion
2 ½ cups water
½ cup dry red wine
1 cup peeled, seeded and coarselychopped acorn squash
1 cup sliced parsnips
½ cup coarsely chopped dried cranberries
1 ½ teaspoons instant beef bouillon granules
½ teaspoon rosemary, crushed
½ teaspoon thyme
¼ teaspoon pepper
1 cup halved fresh Brussel sprouts
Coat a 2½-quart oval (or similar) casserole with vegetable cooking spray; place beef and onion in casserole.
Cook according to your Advantium model's cooking settings, stirring after 4 minutes; drain.
Add water, wine, squash, parsnips, cranberries, bouillon, rosemary, thyme and pepper; cover.
Place dish on non-stick metal tray.
Cook for 23 to 25 minutes at U=LO, L=LO or until meat and vegetables are tender, stirring occasionally.
Add Brussel sprouts during last 10 minutes of cooking time.
Spoon rice into serving bowls; ladle stew over rice to serve.
Brussels sprouts are a member of the cabbage family. They are an excellent source of vitamins A and C and contain some iron, as well. When purchasing, look for heads that are compact and bright green in color. Brussels sprouts should be cooked just until tender. Overcooking results in a strong flavor.