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Burgundy Beef & Vegetable Stew
A stew for all seasons.
 
Prep: 20 minutes
Cook: 2 hours
Servings: Serves 6

1-1/2 lbs. beef eye round
1 Tbsp. vegetable oil
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1-1/2 cups baby carrots
1 cup frozen whole pearl onions
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen sugar snap peas

 
Burgundy Beef & Vegetable Stew
 
Trim fat from beef cut into 1-inch pieces.
In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil reduce heat to low. Cover tightly and simmer 1-1/2 hours.
Add carrots and onions. Cover and continue cooking 35-40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture cook and stir 1 minute. Stir in sugar snap peas.
Reduce heat to medium and cook 3-4 minutes or until peas are heated through.
 
  • Nutrition information per serving: Total Calories 237 Protein 27g Carbohydrate 12g Total Fat 7g Saturated Fat 2g Iron 3.3mg Sodium 479mg Cholesterol 59mg.
  • Eight ounces medium carrots, peeled and cut into 1-inch pieces, may be substituted for baby carrots.
  • Need help with this recipe? Go to: Stewing

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