Beef & mushroom stew

Yield: 4 Servings

Measure Ingredient
1 pounds Lean beef stew meat
\N \N Nonstick cooing spray
1 cup Chopped onion
2 tablespoons All-purpose flour
¼ teaspoon Salt
¼ teaspoon Pepper
3 cups Crimini or button mushrooms
\N \N (about 1/2 pound), halved
1 cup Dry vermouth
1 cup Low-salt chicken broth
3 tablespoons Fresh orange juice
1 teaspoon Died basil
½ teaspoon Dried thyme
3 \N Garlic cloves, crushed
1 can Diced tomatoes, (14.5 ounce)
\N \N Undrained
\N \N Flat-leafed parsley sprigs
\N \N (optional)

Trim fat from beef; cut beef into 1-inch cubes Coat large skillet with nonstick cooking Spray, place over medium-high heat until hot. Add beef and onion; saute 5 minutes. Combine flour, salt and pepper, sprinkle over beef mixture, and cook 1 minute, stirring constantly.

Add remaining ingredients (except parsley) and bring to a boil.

Reduce heat and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired.

Makes 4 servings.

NOTE: Serve with Green chili Cornsticks for a quick meal.

Per serving: Calories 291 Fat 9.4g Cholesterol 86mg Sodium 608mg Percent calories from fat 29%

Dallas Morning News 10/9/96 Typos by Bobbie Beers

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