Beef-and-Mushroom Stew

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 31.9g
  • Carbohydrate: 19.1g
  • Fiber: 1.7g
  • Cholesterol: 86mg
  • Iron: 5.4mg
  • Sodium: 608mg
  • Calcium: 73mg


  • 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)


  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.
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