Beef Stew

• 1 12 cups dry red wine, divided
• 3 tablespoons lemon juice
• 2 teaspoons reduced sodium soy sauce
• 2 teaspoons Worcestershire sauce
• 12 lb beef stew meat, cut into 1 inch cube
• 2 teaspoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 12 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
• 18 teaspoon cayenne pepper
• 2 teaspoons cornstarch

1. In a large Ziploc bag, combine 1 c wine, lemon juice, soy sauce, Worchestershire sauce, and beef.
2. Seal bag & turn to coat.
3. Refridgerate overnight.
4. Drain & discard marinade.
5. In a large saucepan, brown beef in oil.
6. Remove meat & set aside.
7. In the same sauce pan, saute onion & garlic until tender.
8. Add 2 cups beef broth & remaining wine.
9. Return meat to pan.
10. Bring to a boil.
11. Reduce heat; cover & simme for 30 minutes.
12. Add potatoes, carrots, mushrooms, thyme & cayenne pepper.
13. Bring to a boil.
14. Reduce heat; cover & simmer for 30 minutes or until veggies & beef are tender.
15. Discard tyme.
16. In a small bowl, combine cornstarch & remianing beef broth until smooth.
17. Gradually stir into stew.
18. Bring to a boil; cook & stir for 2 minutes or until thickened.

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

Taken from www.food.com/recipe/beef-stew-411206 (may not work)