Low-Fat Burgundy Beef & Vegetable Stew Recipe

Name: Low-Fat Burgundy Beef & Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs beef eye round; 1 tablespoon vegetable oil; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (13 3/4 ounce) can ready-to-serve beef broth; 1/2 cup Burgundy wine; 3 cloves large garlic, crushed; 5 1/2 cups baby carrots; 1 cup frozen whole pearl onion; 2 tablespoons cornstarch, dissolved in 2 tablespoons water; 1 (8 ounce) package frozen sugar snap peas

Servings: persons

1 1/2 lbs beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
1/2 cup Burgundy wine
3 cloves large garlic, crushed
5 1/2 cups baby carrots
1 cup frozen whole pearl onion
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (8 ounce) package frozen sugar snap peas

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.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs beef eye round, 1 tablespoon vegetable oil, 1 teaspoon dried thyme leaves, 1/2 teaspoon salt, and more.

Yes, Low-Fat Burgundy Beef & Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Burgundy Beef & Vegetable Stew

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