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Beef And Mushroom Stew

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  Lean beef stew meat 1 Pound
  Vegetable cooking spray 1
  Chopped onion 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Crimini mushrooms/Button mushroom 1⁄2 Pound, halved (3 Cups)
  Dry vermouth 1 Cup (16 tbs)
  Low salt chicken broth 1 Cup (16 tbs)
  Fresh orange juice 3 Clove (15 gm), undrained
  Dried basil 1 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Fresh flat leaf parsley sprigs 3

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; bring to a boil.
Reduce heat, and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally.
Garnish with parsley, if desired.

Recipe Summary

Cook Time: 
1 Minute

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Beef And Mushroom Stew Recipe