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Ingredients: |
| 1-1/2 |
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pounds beef for stew, cut in 1 inch pieces |
| 1 |
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tablespoon vegetable oil |
| 1 |
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teaspoon dried thyme |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1 |
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can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth |
| 1/2 |
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cup Burgundy wine |
| 3 |
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large cloves garlic, minced |
| 1-1/2 |
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cups baby carrots |
| 1 |
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cup frozen whole pearl onions |
| 2 |
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tablespoons cornstarch dissolved in 2 tablespoons water |
| 1 |
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package (8 ounces) frozen sugar snap peas |
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Instructions: |
| 1. |
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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. |
| 2. |
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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. |
| 3. |
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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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| Makes 6 servings. |
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| | Nutrition information per serving: 236 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 55 mg cholesterol; 551 mg sodium; 14 g carbohydrate; 1.8 g fiber; 22 g protein; 2.6 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 3.1 mg iron; 13.8 mcg selenium; 4.4 mg zinc. |
