Burgundy Beef & Vegetable Stew
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 6 servings
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.
Nutrition facts
Serving Size 1 serving
Calories 278
Calories from Fat 111 (40%)
% Daily Value*
19%Total Fat 12g
18%Saturated
Fat 3.7g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 6.4g
25%Cholesterol 75mg
24%Sodium 565mg
19%Potassium 653mg
4%Total
Carbohydrate 11g
9%Dietary
Fiber 2.2g
Sugars 3g
Sugar Alcohols 0g
54%Protein 27g