Beef Stew for Two Recipe
- 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
- 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.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.