Beef and Mushroom Stew

TamTastic

Beef-and-Mushroom Stew - Cooking Light

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)
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.


Nutritional Information
Calories:291 (29% from fat)
Fat:9.4g (sat 3.3g,mono 3.7g,poly 0.5g)
Protein:31.9g
Carbohydrate:19.1g
Fiber:1.7g
Cholesterol:86mg
Iron:5.4mg
Sodium:608mg
Calcium:73mg
Cooking Light, SEPTEMBER

TamTastic

Beef-and-Mushroom Stew - Cooking Light

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)
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.


Nutritional Information
Calories:291 (29% from fat)
Fat:9.4g (sat 3.3g,mono 3.7g,poly 0.5g)
Protein:31.9g
Carbohydrate:19.1g
Fiber:1.7g
Cholesterol:86mg
Iron:5.4mg
Sodium:608mg
Calcium:73mg
Cooking Light, SEPTEMBER

SoupNazi

Whoa! This sounds good!

Thanks Tam.:flowerforyou:

3babybeans

I was just getting ready to ask if I could substitute anything for the vermouth....then I actually READ the silly thing & saw it. YAY! Now, if I could get my boys to eat mushrooms we'd be in business. I might just make this for myself! Mmmm....

You & SoupNazi come up with the greatest recipes!

TamTastic

I made this last night and had leftovers! Delicious!

The only change I made was I added a bay leaf to the stew while it was simmering and took it out at the end. I like the flavor it adds to stew.

My son liked it too! The beef was really tender and he was practically licking the plate! :laugh: