Beef-And-Mushroom Stew

• 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)

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.

lean beef, cooking spray, onion, flour, salt, pepper, crimini, lowsalt, orange juice, basil, thyme, garlic, tomatoes, parsley

Taken from www.myrecipes.com/recipe/beef-and-mushroom-stew (may not work)