Burgundy Beef And Vegetable Stew Recipe
Servings: 1
Ingredients
- A stew for all seasons.
- 1 1/2 lb beef eye round
- 1 Tbsp. vegetable oil
- 1 tsp dry thyme leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (13 3/4 ounces) ready-to-serve beef broth
- 1/2 c. Burgundy wine
- 3 lrg cloves garlic, crushed
- 1 1/2 c. baby carrots
- 1 c. frzn whole pearl onions
- 2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
- 1 pkt (8 ounces) frzn sugar snap peas
Directions
- Trim fat from beef cut into 1 inch pcs. In Dutch oven, heat oil over medium-high heat till warm. Add in beef (half at a time) and brown proportionately, 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 hrs.
- Add in carrots and onions. Cover and continue cooking 35-40 min or possibly till beef and vegetables are tender. Bring beef stew to a boil over medium-high heat.
- Add in cornstarch mix cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3-4 min or possibly till peas are heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1973g | |
| Calories 1691 | |
| Calories from Fat 631 | 37% |
| Total Fat 70.34g | 88% |
| Saturated Fat 23.24g | 93% |
| Trans Fat 0.35g | |
| Cholesterol 271mg | 90% |
| Sodium 3258mg | 136% |
| Potassium 3988mg | 114% |
| Total Carbs 79.47g | 21% |
| Dietary Fiber 20.6g | 69% |
| Sugars 23.02g | 15% |
| Protein 157.32g | 252% |
