Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Beef eye round |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Dried thyme leaves |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 13¾ ounce | Ready-to-serve beef broth |
| ½ cup | Burgundy wine |
| 3 larges | Cloves garlic, crushed |
| 1½ cup | Baby carrots |
| 1 cup | Frozen whole pearl onions |
| 2 tablespoons | Cornstarch; dissolved in... |
| 2 tablespoons | Water |
| 8 ounces | Frozen sugar snap peas. |
1. Trim fat from beef; cut into 1-inch pieces.
2. 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
½ hours.
3. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
4. 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 to 4 minutes or until peas are heated through.
Cook's tip: Eight ounces medium carrots, peeled and cut into 1-inch pieces, may be substituted for baby carrots.
Nutrition information per serving 237 calories
27 g protein
12 g carbohydrate 7 g total fat (2 g saturated fat) 3.3 mg iron
479 mg sodium
59 mg cholesterol
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --