• Burgundy Beef And Vegetable Stew

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    • A stew for all seasons.
    • 1 1/2 lb beef eye round
    • 1 Tbsp. vegetable oil
    • 1 tsp dry thyme leaves
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 can (13 3/4 ounces) ready-to-serve beef broth
    • 1/2 c. Burgundy wine
    • 3 lrg cloves garlic, crushed
    • 1 1/2 c. baby carrots
    • 1 c. frzn whole pearl onions
    • 2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
    • 1 pkt (8 ounces) frzn sugar snap peas


    1. Trim fat from beef cut into 1 inch pcs. In Dutch oven, heat oil over medium-high heat till warm. Add in beef (half at a time) and brown proportionately, 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 hrs.
    2. Add in carrots and onions. Cover and continue cooking 35-40 min or possibly till beef and vegetables are tender. Bring beef stew to a boil over medium-high heat.
    3. Add in cornstarch mix cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3-4 min or possibly till peas are heated through.

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