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
The History of Recipes
It is quite possible to follow the history of recipes far back into history, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, these, early recipes were just primitive pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans made use of many herbs and spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Continuing our culinary historical journey, there were some recipe books which appeared in the 1300s ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is served today, but instead recipes for the types of food eaten by the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, such as parsley and basil. These new culinary innovations led to an outbreak in books on cookery, some of which are kept safe in private collections. When we get to the twentieth century, cookery books were in great demand, mostly as a result of increased literacy, more spare time and having more money to spend. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Burgundy Beef & Vegetable Stew recipe.
