Low-Fat Burgundy Beef & Vegetable Stew

Recipe by Dancer
READY IN: 2hrs 44mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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