Burgundy Beef and Vegetable Stew

Burgundy-Beef-and-Vegetable Stew 1 1/2 pounds beef eye round 1 tablespoon vegetable oil 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon pepper 13 3/4-ounce can ready-to-serve beef broth 1/2 cup Burgundy wine 3 large cloves garlic, crushed 1 1/2 cups baby carrots 1 cup frozen whole pearl onions 2 tablespoons cornstarch, dissolved in 2 tablespoons water 8-ounce package frozen sugar-snap peas Trim fat from the beef and cut into 1/2-inch pieces. In a Dutch oven, heat oil over medium-high heat 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 a boil; reduce heat to low. Cover tightly and simmer for 1 1/2 hours. Add carrots and onions. Cover and continue cooking for 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 for 3 or 4 minutes, or until peas are heated through. Makes 6 servings. Calories 220, Fat 6 g, Carbs 11 g, Sodium 567 mg, Fiber 3 g.

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