Beef And Mushroom Stew
|Lean beef stew meat||1 Pound|
|Vegetable cooking spray||1|
|Chopped onion||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|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.