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

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!

Hollylu January 30, 2010

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

jkmcnult December 11, 2009

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.

sezhome-shop May 26, 2009