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  Recipe Home » Main Course » Burgundy Beef & Vegetable Stew
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  Burgundy Beef & Vegetable Stew
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 335
Ingredients:
1 1/2 lb Beef eye round
1 tbsp Vegetable oil
1 tsp Dried thyme leaves
1/2 tsp Salt
1/2 tsp Pepper
13 3/4 oz Ready-to-serve beef broth
1/2 cup Burgundy wine
3 large Cloves garlic, crushed
1 1/2 cup Baby carrots
1 cup Frozen whole pearl onions
2 tbsp Cornstarch, dissolved in...
2 tbsp Water
8 oz Frozen sugar snap peas.
Instructions:
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
1/2 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 -- http://www.txbeef.org
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