Beef Stew for Two
TOTAL TIME: Prep: 30 min. + marinating Cook: 1 hour
YIELD: 2 servings.
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.
Nutrition Facts
2 cups: 466 calories, 13g fat (4g saturated fat), 77mg cholesterol, 697mg sodium, 44g carbohydrate (10g sugars, 5g fiber), 29g protein.
© 2024 RDA Enthusiast Brands, LLC