Beef-and-Mushroom Stew

Beef-and-Mushroom Stew Recipe

Yield:

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

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

September 1996
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