Title: Beef & Mushroom Stew
Categories: Soup Meat
Yield: 4 Servings

1	lb	Lean beef stew meat
		Nonstick cooing spray
1	c	Chopped onion
2	tb	All-purpose flour
1/4	ts	Salt
1/4	ts	Pepper
3	c	Crimini or button mushrooms
		(about 1/2 pound), halved
1	c	Dry vermouth
1	c	Low-salt chicken broth
3	tb	Fresh orange juice
1	ts	Died basil
1/2	ts	Dried thyme
3		Garlic cloves, crushed
1	cn	Diced tomatoes, (14.5 ounce)
		Undrained
		Flat-leafed parsley sprigs
		(optional)

Trim fat from beef; cut beef into 1-inch cubes Coat large skillet with nonstick 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 remaining ingredients (except parsley) and bring to a boil. Reduce heat and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired. Makes 4 servings.

NOTE: Serve with Green chili Cornsticks for a quick meal.

Per serving: Calories 291 Fat 9.4g Cholesterol 86mg Sodium 608mg Percent calories from fat 29%

Dallas Morning News 10/9/96 Typos by Bobbie Beers

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