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Burgundy Beef & Vegetable Stew

Burgundy Beef & Vegetable Stew

Ingredients

1- 1/2 lbs beef for stew, cut in 1 inch pieces
1 Tbs vegetable oil
1 tsp dried thyme
1/2 tsp salt
1/2 tsp 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 Tbs cornstarch dissolved in 2 tablespoons water
1 package (8 ounces) frozen sugar snap peas

Directions

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.
Recipe courtesy of the National Cattleman's Beef Association

Nutrition Facts

Serving Size 1 serving
Amount Per Serving
Calories 278 Fiber 2g
Calories From Fat 111 Sugars 3g
Total Fat 12g Protein 27g
Saturated Fat 4g Carbohydrates 11g
Cholesterol 75mg Potassium 653mg
Sodium 565mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 6
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Full | 3x5 | 4x6
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