Beef & Mushroom Stew
 

Beef & Mushroom Stew

Recipe By: by Alanna Kellogg
Serving Size : 7

1 pound beef stew meat
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 anned diced tomatoes
salt and pepper to taste

Heat 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. Makes 7 one-cup
servings.

225 Calories; 16 g Protein; 12 g Tot Fat; 12 g Carb; 2 g Fiber; 29 mg Calcium;
2 mg Iron; 622 mg Sodium; 3 mg Cholesterol.

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