Beef Stew For Two

• 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.

red wine, lemon juice, soy sauce, worcestershire sauce, meat, olive oil, onion, garlic, beef broth, potatoes, carrots, baby portobello mushrooms, thyme, cayenne pepper, cornstarch

Taken from www.tasteofhome.com/recipes/beef-stew-for-two/ (may not work)