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Beef-and-Mushroom Stew

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 pound lean beef stew meat
  • Cooking spray
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 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 dried basil
  • 1/2 teaspoon dried thyme
  • 3 garlic cloves, crushed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Flat-leaf parsley sprigs (optional)

Nutrition Information

  • calories 291
  • caloriesfromfat 29 %
  • fat 9.4 g
  • satfat 3.3 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 31.9 g
  • carbohydrate 19.1 g
  • fiber 1.7 g
  • cholesterol 86 mg
  • iron 5.4 mg
  • sodium 608 mg
  • calcium 73 mg

How to Make It

  1. Trim fat from beef; cut beef into 1-inch cubes. Coat a large nonstick skillet with 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 mushrooms and next 7 ingredients (mushrooms through tomatoes); bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired.

  2. Note: Substitute 1 cup chicken broth for the 1 cup vermouth, if desired.