Burgundy Beef and Vegetable Stew

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 6 Servings.

Ingredients

 * 1½ pounds beef eye round
 * 1 tablespoon vegetable oil
 * 1 teaspoon dried thyme leaves
 * ½ teaspoon salt
 * ½ teaspoon pepper
 * 13¾-ounce can ready-to-serve beef broth
 * ½ cup burgundy wine
 * 3 large cloves garlic, crushed
 * 1½ cups baby carrots
 * 1 cup frozen whole pearl onions
 * 2 tablespoons cornstarch, dissolved in 2 tablespoons water
 * 8-ounce package frozen sugar snap peas

Directions

 * 1) Trim fat from the beef and cut into ½-inch pieces.
 * 2) In a Dutch oven, heat oil over medium-high heat until hot.
 * 3) Add beef (half at a time) and brown evenly, stirring occasionally.
 * 4) Pour off drippings. Season with thyme, salt and pepper.
 * 5) Stir in broth, wine and garlic. Bring to a boil; reduce heat to low.
 * 6) Cover tightly and simmer for 1½ hours.
 * 7) Add carrots and onions. Cover and continue cooking for 35 to 40 minutes or until beef and vegetables are tender.
 * 8) Bring beef stew to a boil over medium-high heat.
 * 9) Add cornstarch mixture; Cook and stir 1 minute.
 * 10) Stir in sugar snap peas. Reduce heat to medium and cook for 3 or 4 minutes, or until peas are heated through.

Nutritional information

 * Calories 220
 * Fat 6 g
 * Carbs 11 g
 * Sodium 567 Mg
 * Fiber 3 g