 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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) |
Directions:
1. 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.
2. Note: Substitute 1 cup chicken broth for the 1 cup vermouth, if desired.
|
|