Burgundy Beef & Vegetable Stew
Cut: Eye of Round Roast
Preparation Time: 15 Minutes
Cook Time: 2 1/4 hours |
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Main Ingredients:
1 1/2 lb. beef eye round, cut into 1 1/2-inch pieces
1 TBS. vegetable oil
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
1 can ready to serve beef broth (13 3/4 oz.)
1/2 c. burgundy wine
3 large cloves garlic, crushed
1 1/2 c. baby carrots
1 c. frozen whole pearl onions
2 TBS. cornstarch, dissolved in 2 TBS. water
1 pkg. frozen sugar snap peas (8 oz.)
Directions:
- In Dutch oven (or large pot), 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 cook 35 to 40 minutes or until beef and vegetables are tender.
- Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium; cook 3 to 4 minutes or until sugar peas are heated through. Makes 6 servings.
Recipe Tips:
- Add cornstarch or flour to further thicken stew if desired.
- Stew can be prepared in advance, refrigerated and reheated.
- Most cuts of beef with
- Frozen Green Garden Peas can be substituted for Sugar Snap Peas, especially if the recipe is prepared in advance.
- To save time, purchase pre-cut beef stew meat.
Recipe Notes:
Nutritional information per serving: 237 calories; 27 g protein; 12 g carbohydrate; 7 g fat; (2 g saturated fat); 3.3 mg iron; 479 mg sodium; 59 mg cholesterol.
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