Beef & mushroom stew

BeefandMush
Dinner tonight, January 14, 2014
Dinner tonight, October 17, 2013
What a great stew, great for a cold January evening
4 Servings


  • 1 lb. lean beef stew meat
  • Cooking spray
  • 1 cup chopped onion
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups crimini or button mushrooms (about 1/2 pound), halved
  • 1 cup Sherry
  • 1 cup low-salt chicken broth
  • 3 tablespoons fresh orange juice
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 3 garlic cloves, finely chopped
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • Flat-leaf parsley sprigs (optional)

1) Trim fat from beef; cut beef into 1-inch cubes.

2) Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

3) Add beef and onion; saute .

4) Combine flour, salt, and pepper; sprinkle over beef mixture, and cook 1-2 minutes , stirring constantly.

5) Add mushrooms, sherry, chicken broth, orange juice, dried oregano, dried thyme, garlic cloves, can diced tomatoes, bring to a boil.

6) Reduce heat, and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally.

7) Garnish with parsley.

NOTE: S
ubstitute 1 cup chicken broth for the 1 cup sherry, if desired.

Serving size: 1 1/2 cups

Nutritional notes:
Amount per serving approximately
Calories: 291

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