Beef-and-Mushroom Stew

Ingredients

• 1 pound beef stew meat lean
• 0.5 pound button mushrooms halved
• 14.5 ounce canned tomatoes diced undrained canned
• 1 teaspoon basil dried
• 0.5 teaspoon thyme leaves dried
• 1 cup vermouth dry
• 2 tablespoons flour all-purpose
• 3  garlic cloves crushed
• 1 cup low-salt chicken broth 
• 1 cup onion chopped
• 3 tablespoons orange juice fresh
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• frying pan

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.
2. Add beef and onion; saute 5 minutes.
3. Combine flour, salt, and pepper; sprinkle over beef mixture, and cook 1 minute, stirring constantly.
4. 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.
5. Garnish with parsley, if desired.
6. Note: Substitute 1 cup chicken broth for the 1 cup vermouth, if desired.