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.
Directions
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
Servings: 6 servings
Burgundy Beef & Vegetable Stew Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup; Stew; Vegetable
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Recipes as a concept can be observed far back into history, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old records were just simple hieroglyphic instructions for preparing food.
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We hope you enjoy this Burgundy Beef & Vegetable Stew recipe.
