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    You are in: Home / Recipes / Low-Fat Burgundy Beef & Vegetable Stew Recipe
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    Low-Fat Burgundy Beef & Vegetable Stew

    Low-Fat Burgundy Beef & Vegetable Stew. Photo by young chef #3

    1/6 Photos of Low-Fat Burgundy Beef & Vegetable Stew

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 44 mins

    30 mins

    2 hrs 14 mins

    Dancer^'s Note:

    (high fiber)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim fat from beef, cut into 1-inch pieces.
    2. 2
      In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
    3. 3
      Pour off drippings.
    4. 4
      Season with thyme, salt and pepper.
    5. 5
      Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
    6. 6
      Cover tightly and simmer 1 1/2 hours.
    7. 7
      Add carrots and onions.
    8. 8
      Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
    9. 9
      Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
    10. 10
      Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on January 30, 2010

      55

      A very good beef stew recipe! I used a regular sweet onion, diced, and 2 regular-sized carrots; no snap peas. I browned the meat in bacon fat instead of vegetable oil (since some beef stew recipes have bacon in them, I thought it would be good for the flavor) and it was very tasty! This will be my new standard recipe for beef stew!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2009

      55

      made this in my slow cooker....delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2009

      55

      This was an easy, tasty, and healthy stew. I used regular stew meat and yellow onions with carrots, celery, new potatoes, and parsnip as well as a few extra seasonings, including a pinch of powdered cayenne pepper and a 1/2 t. of sugar. The thickened gravy was especially good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Low-Fat Burgundy Beef & Vegetable Stew

    Serving Size: 1 (368 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.1
     
    Calories from Fat 54
    19%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.5 g
    7%
    Cholesterol 66.9 mg
    22%
    Sodium 591.5 mg
    24%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 6.1 g
    24%
    Sugars 9.1 g
    36%
    Protein 29.8 g
    59%

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