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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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For two Ingredients:
1 1/2 cups dry red wine, divided |
3 tablespoons lemon juice |
2 teaspoons reduced sodium soy sauce |
2 teaspoons worcestershire sauce |
1/2 lb beef stew meat, cut into 1 inch cube |
2 teaspoons olive oil |
1 small onion, chopped |
3 garlic cloves, minced |
2 1/2 cups beef broth, divided |
2 small potatoes, cut into 1 inch cubes |
2 medium carrots, cut into 1 inch cubes |
1 cup sliced baby portabella mushroom |
2 fresh thyme sprigs |
1/8 teaspoon cayenne pepper |
2 teaspoons cornstarch |
Directions:
1. In a large Ziploc bag, combine 1 c wine, lemon juice, soy sauce, Worchestershire sauce, and beef. Seal bag & turn to coat. Refridgerate overnight.
2. Drain & discard marinade. In a large saucepan, brown beef in oil. Remove meat & set aside. In the same sauce pan, saute onion & garlic until tender. Add 2 cups beef broth & remaining wine. Return meat to pan.
3. Bring to a boil. Reduce heat; cover & simme for 30 minutes. Add potatoes, carrots, mushrooms, thyme & cayenne pepper. Bring to a boil. Reduce heat; cover & simmer for 30 minutes or until veggies & beef are tender. Discard tyme.
4. In a small bowl, combine cornstarch & remianing beef broth until smooth. Gradually stir into stew. Bring to a boil; cook & stir for 2 minutes or until thickened.
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