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
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.
