Burgundy beef & vegetable stew

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 --

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