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Related recipes: Beef, Beef Tenderloin Roast, Beef Tri-Tip Roast, Carrots, Fall, Low-Carb, Low-Sugar, Main Dishes, National Cattlemans Beef Association, Onions, Peas, Sirloin Steak, Winter
Add these dishes to make a full meal:
Yield: 6 servings
1- 1/2 lbs beef for stew, cut in 1 inch pieces
1 Tbs vegetable oil
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, minced
1- 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 Tbs cornstarch dissolved in 2 tablespoons water
1 package (8 ounces) frozen sugar snap peas
Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with thyme, salt and pepper.
Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in carrots and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender.
Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
