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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