Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month October 2002

Burgundy beef and vegetable stew
Preparation & Cooking Time: 2 1/2 hours
Let Stand: 1 1/2 hours
Servings: 6

Ingredients:

1 1/2 pounds beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (13 3/4 ounces) ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, crushed
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

Burgundy, Beef & Vegetable Stew

Cooking instructions:

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high heat 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 a 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 Information: 237 calories; 27 g protein; 12 g carbohydrate; 7 g fat; 479 mg sodium; 59 mg cholesterol; 3 mg iron.