Beef Stew

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups dry red wine, divided
• 3 tablespoons lemon juice
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons worcestershire sauce
• 1/2 lb beef stew meat, cut into 1 inch cube
• 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 cubes
• 1 cup sliced baby portabella mushroom
• 2 fresh thyme sprigs
• 1/8 teaspoon cayenne pepper
• 2 teaspoons cornstarch

Recipe

• 1 in a large ziploc bag, combine 1 c wine, lemon juice, soy sauce, worchestershire sauce, and beef. seal bag & turn to coat. refridgerate overnight.
• 2 drain & discard marinade. in a large saucepan, brown beef in oil. remove meat & set aside. in the same sauce pan, saute onion & garlic until tender. add 2 cups beef broth & remaining wine. return meat to pan.
• 3 bring to a boil. reduce heat; cover & simme for 30 minutes. add potatoes, carrots, mushrooms, thyme & cayenne pepper. bring to a boil. reduce heat; cover & simmer for 30 minutes or until veggies & beef are tender. discard tyme.
• 4 in a small bowl, combine cornstarch & remianing beef broth until smooth. gradually stir into stew. bring to a boil; cook & stir for 2 minutes or until thickened.