Burgundy Beef Vegetable Stew
Ingredients| 1 1/2 lb beef eye round |
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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
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