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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two. Ingredients:
1-1/2 cups dry red wine or beef broth, divided |
3 tablespoons lemon juice |
2 teaspoons reduced-sodium soy sauce |
2 teaspoons worcestershire sauce |
1/2 pound beef stew meat, cut into 1-inch cubes |
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 slices |
1 cup sliced baby portobello mushrooms |
2 fresh thyme sprigs |
1/8 teaspoon cayenne pepper |
2 teaspoons cornstarch |
Directions:
1. In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan.
3. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs.
4. In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 2 servings.
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