A Warm Stew For Two
With the weather being cold and rainy, us matchmakers at Select Introductions wanted to gift our clientele with a lovely beef stew recipe for two. Enjoy!
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
In a large resealable plastic bag, combine 1 cup wine or broth, 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 and garlic until tender. Add 2 cups beef broth and remaining wine. Return meat to pan.
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.