Beef Stew for Two Recipe
Beef Stew for Two Recipe photo by Taste of Home

Beef Stew for Two Recipe

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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.
TOTAL TIME: Prep: 30 min. + marinating Cook: 1 hour
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + marinating Cook: 1 hour
MAKES: 2 servings


  • 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

Nutritional 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.


  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.
Originally published as Beef Stew for Two in Cooking for 2 Fall 2008, p21

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 21, 2014

"This is so good. I make it over and over"

Reviewed Oct. 17, 2011

"Couldn't even follow recipe as listed, but we still loved it. Didn't have portobello mushrooms so used some dried button mushrooms, also used dried french thyme and cut up steak instead of stew meat. Only had a bag of baby carrots, so used that. This stew would definitely make again hopefully I will have all the correct ingredients. It was very good."

Reviewed Feb. 19, 2011

"I am making this for supper for the second time. I think this will be my new favourite beef stew recipe. I used the red wine and it gave such a wonderful flavour."

Reviewed Oct. 3, 2010

"This is one of my favorite beef stew recipes - of course I use red wine instead of beef broth, and it really adds another dimension of flavor to this dish. My husband doesn't care for mushrooms, so I either omit them or sautee them on the side and add them separately to my bowl. Even sans mushrooms, this dish is amazing :)"

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