Low-Fat Burgundy Beef & Vegetable Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
(high fiber) Ingredients:
1 1/2 lbs beef eye round |
1 tablespoon vegetable oil |
1 teaspoon dried thyme leaves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (13 3/4 ounce) can ready-to-serve beef broth |
1/2 cup burgundy wine |
3 cloves large garlic, crushed |
5 1/2 cups baby carrots |
1 cup frozen whole pearl onion |
2 tablespoons cornstarch, dissolved in 2 tablespoons water |
1 (8 ounce) package frozen sugar snap peas |
Directions:
1. Trim fat from beef, cut into 1-inch pieces.
2. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
3. Pour off drippings.
4. Season with thyme, salt and pepper.
5. Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
6. Cover tightly and simmer 1 1/2 hours.
7. Add carrots and onions.
8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
|
|