Beef Stew

Name: Beef Stew
Ingredients: 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

15 ingredients

18 steps

Ingredients

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

Directions

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.