Beef-and-Mushroom Stew

Recipe from Cooking Light

More From Cooking Light

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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef-and-Mushroom Stew Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy