Directions:
- Trim fat from beef, cut into 1-inch pieces.
- In Dutch oven, heat oil over medium high hunt 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 boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 hours.
- Add carrots and onions.
- Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.44 Kcal (1400 kJ) | ||
| Calories from fat | 112.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.51g | 19% | |
|---|---|---|---|
| Cholesterol | 79.38mg | 26% | |
| Sodium | 448.31mg | 19% | |
| Potassium | 958.18mg | 20% | |
| Total Carbs | 24.19g | 8% | |
| Sugars | 10.96g | 44% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 27.73g | 55% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 9.1mg | 50% | |
| Calcium | 102.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 82.35 Kcal (345 kJ) | ||
| Calories from fat | 27.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 19% | |
|---|---|---|---|
| Cholesterol | 19.55mg | 26% | |
| Sodium | 110.39mg | 19% | |
| Potassium | 235.94mg | 20% | |
| Total Carbs | 5.96g | 8% | |
| Sugars | 2.7g | 44% | |
| Dietary Fiber | 1.85g | 30% | |
| Protein | 6.83g | 55% | |
| Vitamin C | 2.3mg | 16% | |
| Vitamin A | 0.5mg | 74% | |
| Iron | 2.2mg | 50% | |
| Calcium | 25.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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