You have got to try this stew! I got it from the Cooking Light web site, and it is just the best tatsing stew, and it's wonderful served with rice!
Beef and Mushroom Stew
1 pound lean beef stew meat
1 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cremini or button mushrooms (about 1/2 pound), halved
1 cup dry vermouth
1 cup fat-free, less-sodium 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. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and onion; saute 5 minutes. Combine flour, salt, and pepper; sprinkle over beef mixture. Cook 1 minute, stirring constantly. Add mushrooms and next 7 ingredients (mushrooms through tomatoes); bring to a boil.
2. Reduce heat; simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired.
CALORIES 291 (29% from fat); FAT 9.4g (sat 3.3g, mono 3.7g, poly 0.5g); PROTEIN 31.9g; CARB 19.1g; FIBER 1.7g; CHOL 86mg; IRON 5.4mg; SODIUM 608mg; CALC 73mg
4 servings (serving size: 1 1/2 cups). Note: Substitute an additional 1 cup chicken broth for the vermouth, if desired.