Low-Fat Burgundy Beef & Vegetable Stew

Total Time
2hrs 44mins
Prep 30 mins
Cook 2 hrs 14 mins

(high fiber)

Ingredients Nutrition

Directions

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

5 5

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!

5 5

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

5 5

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.