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Burgundy Beef and Vegetable Stew
Makes 6 servings
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Ingredients
- 1-1/2 pounds beef for stew, cut in 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
- 1/2 cup Burgundy wine
- 3 large cloves garlic, minced
- 1-1/2 cups baby carrots
- 1 cup frozen whole pearl onions
- 2 tablespoons cornstarch dissolved in 2 tablespoons water
- 1 package (8 ounces) frozen sugar snap peas
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Preparation:
- Heat oil in Dutch oven over medium heat until hot.
- Brown beef in batches; pour off drippings.
- Return beef to pan; season with thyme, salt and pepper.
- Stir in broth, wine and garlic; bring to a boil.
- Reduce heat; cover tightly and simmer 1-1/4 hours.
- Stir in carrots and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender.
- Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
- Stir in sugar snap peas.
- Cook 3 to 4 minutes or until heated through.
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Nutritional Information per serving:
- 239 calories
- 22 g protein
- 15 g carbohydrate
- 9 g fat
- 509 mg sodium
- 55 mg cholesterol
- 3.3 mg niacin
- 0.4 mg vitamin B6
- 1.7 mcg vitamin B12
- 3.2 mg iron
- 4.4 mg zinc
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© 2005-2008 Arizona Beef Council.All rights reserved. |
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