I discovered this awesome recipe, and it's sooo good!

  • 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




    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 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)

    INSTRUCTIONS:

    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.



    NUTRITIONAL INFO:
    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

    YIELD:
    4 servings (serving size: 1 1/2 cups). Note: Substitute an additional 1 cup chicken broth for the vermouth, if desired.


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  • Woof! Looks wicked, Velvet... I'm going to try it. Thanks!
    Yummm. vermouth and orange juice...
  • mmmm...sounds yummy