Burgundy Beef & Vegetable Stew Soups, Stews & Chilis

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Servings
   Serves 6

Prep Time
   20 minutes

Cook Time
   2 hours

Cooking Methods
   Braising
   Stewing

Beef Type
   Round

Ingredients

• 1-1/2 lbs. beef eye round
• 1 Tbsp. vegetable oil
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can (13-3/4 ounces) ready-to-serve beef broth
• 1/2 cup Burgundy wine
• 3 large cloves garlic, crushed
• 1-1/2 cups baby carrots
• 1 cup frozen whole pearl onions
• 2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
• 1 package (8 ounces) frozen sugar snap peas

Instructions

Trim fat from beef cut into 1-inch pieces.

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.

Add carrots and onions. Cover and continue cooking 35-40 minutes or until beef and vegetables are tender.

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 3-4 minutes or until peas are heated through.

Tips from Our Cook

Eight ounces medium carrots, peeled and cut into 1-inch pieces, may be substituted for baby carrots.

Nutritional Information

Nutrition information per serving: Total Calories 237 Protein 27g Carbohydrate 12g Total Fat 7g Saturated Fat 2g Iron 3.3mg Sodium 479mg Cholesterol 59mg.