R.O.D.-Beef & Mushroom Stew

BEEF & MUSHROOM STEW (Kitchen Parade)

Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 7 one-cup servings

·                             

·                            1 pound beef stew meat (or 1-1/2 pounds chuck roast, see TIP)

·                            1 large onion

·                            3 cloves garlic

·                            16 ounces sliced mushrooms

·                            2 tablespoons flour

·                            1 teaspoon salt

·                            1/2 teaspoon ground pepper

·                            1 teaspoon basil, crushed

·                            1/2 teaspoon thyme

·                            1 cup beef or chicken broth

·                            1 cup red wine (or additional broth)

·                            15 ounces canned diced tomatoes

·                            Salt and pepper to taste

Cut meat into one-inch chunks while heating a Dutch oven on medium high. Add meat, then chop and add onions and garlic, stirring occasionally. When meat is partially browned, add mushrooms and stir occasionally until mushrooms begin to soften. Stir in flour, salt, pepper, basil and thyme until evenly distributed. Continue cooking, stirring occasionally, about three minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, about 40 minutes or until meat is tender. Season to taste and serve with a salad and vegetable.

NUTRITION ESTIMATE Per cup: 225Cal; 16g Protein; 12g Tot Fat; 12g Carb; 2g Fiber; 622mg Sodium; 43mg Cholesterol; Weigh****chers 5 points

Dawn, this sounds great in principal, other than I do not care for tomatoes with my beef unless it is with spaghetti or "spagets" as I call them.

I have a similar recipe that is for a slow cooker but mine calls for a can of beer instead of red wine.

CB

I'm not usually one to use tomatoes with beef either.  A can of beef gravy could be substituted, I imagine.

ps I love mushrooms, yummo!