MMMMM----- Recipe via Meal-Master (tm) v8.05

     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

 From: Monica Jesensky
 Date: 03-15-97
 Fido-National Cooking Echo

MMMMM