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)
How to Make It
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.
Note: Substitute 1 cup chicken broth for the 1 cup vermouth, if desired.