Ingredients:
1 lb lean stewing beef, cubed
1 tablespoon vegetable oil
1 small onions, chopped
3 -4 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/4 cup red wine
2 cups water
2 beef bouillon cubes
8 ounces fresh mushrooms, sliced
2 tablespoons cornstarch
salt and pepper
Directions:
Heat oil in medium-sized sauce pan over medium high heat.
Brown stew meat with onions and garlic until meat is browned on all sides.
Add soy sauce, worcestershire sauce, wine, and water.
Add beef bouillon, mushrooms, salt, and pepper.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 – 2 hours.
Dissolve corn starch in 1/2 cup water. Slowly stir into the meat mixture to thicken. (Use more or less cornstarch, depending on how thick you want it.).
Serve over rice.
Servings: 4-6
Time preparation: 20 min.
Time total: 140 min.