Beef & mushroom stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef stew meat |
| Nonstick cooing spray | ||
| 1 | cup | Chopped onion |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | cups | Crimini or button mushrooms |
| (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 | Garlic cloves, crushed | |
| 1 | can | Diced tomatoes, (14.5 ounce) |
| Undrained | ||
| Flat-leafed parsley sprigs | ||
| (optional) | ||
Directions
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