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Burgundy Beef and Vegetable Stew Recipe

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This recipe for Burgundy Beef and Vegetable Stew is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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