Title: Burgundy Beef & Vegetable Stew (In 2.5 Hours)
Categories: Stew, Main dish
Yield: 6 Servings
1 1/2 lb Beef eye round 1 1/2 pieces
1 tb Vegetable oil
1 ts Thyme leaves, dried
1 cn Ready to serve beef broth
(13-3/4 oz)
1/2 c Burgundy wine
3 cl Garlic, crushed
1 1/2 c Baby carrots
1 c Frozen whole pearl onions
2 tb Corn starch disolved in 2
- tb water
8 oz Frozen sugar snap peas
In a 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, 1/2
teaspoon salt and 1/2 teaspoon 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 cook 35 to 40 minutes or until beef and vegetables
are tender. Stir in corn starch mixture. Bring to a boil;
cook and stir 1 minute. Stir in sugar snap peas. Reduce
heat to medium; cook 3 to 4 minutes or until peas are
heated thoroughly.
Nutritional Information per serving:
237 calories
27 g protein
12 g carbohydrate
7 g fat (of which 2 g are saturated fat)
3.3 mg iron
479 mg sodium
59 mg cholesterol
