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Burgundy Beef and Vegetable Stew Recipe

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This recipe for Burgundy Beef and Vegetable Stew, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Cormier
Added: Saturday, August 21, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. beef eye round, 1-1/2-inch pieces
1 Tbsp. vegetable oil;
1 tsp. dried thyme
1 can (13-3/4 oz.) beef broth
1/2 C. Burgundy wine
3 large cloves garlic, crushed
1-1/2 C. baby carrots
1 C. frozen whole pearl onions
2 Tbsp. cornstarch, dissolved in 2 Tbs. water
1 pkg. (8 oz.) frozen sugar snap peas
1 large potato, peeled and cut into cubes

Directions:
Directions:
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, 1/2 tsp. salt and 1/2 tsp. pepper. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover and simmer 1 1/2 hours. Add carrots, potatoes and onions; cover and cook 35 to 40 minutes or until beef and vegetables are tender. Stir in cornstarch mixture; bring to a boil; cook 1 minute. Stir in sugar snap peas. Reduce heat to medium; cook 3-4 minutes or until peas are heated through. Serves 2.

Personal Notes:
Personal Notes:
I really don't like beef stew, but this one is a keeper!

 

 

 

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