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Beef Stew for Two

Beef Stew for Two
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.
2 ServingsPrep: 30 min. + marinating Cook: 1 hour

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

  • 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.
  • 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.
© Taste of Home 2013

2 of 2

Beef Stew for Two (continued)

Directions (continued)

  • 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.
  • 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.
Nutrition Facts: 2 cups (prepared with reduced-sodium beef broth) equals 466 calories, 13 g fat (4 g saturated fat), 77 mg cholesterol, 697 mg sodium, 44 g carbohydrate, 5 g fiber, 29 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013