Ingredients
1-1/2 cups dry red wine or beef broth, divided3 tablespoons lemon juice2 teaspoons reduced-sodium soy sauce2 teaspoons Worcestershire sauce1/2 pound beef stew meat, cut into 1-inch cubes2 teaspoons olive oil1 small onion, chopped3 garlic cloves, minced2-1/2 cups beef broth, divided2 small potatoes, cut into 1-inch cubes2 medium carrots, cut into 1-inch slices1 cup sliced baby portobello mushrooms2 fresh thyme sprigs1/8 teaspoon cayenne pepper2 teaspoons cornstarch
Preparation
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.
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.
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.
