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.
5. Season with thyme, salt and pepper.
6. Stir in broth, wine and garlic.
7. Bring to a boil; reduce heat to low.
8. Cover tightly and simmer for 1½ hours.
9. Add carrots and onions.
10. Cover and continue cooking for 35 to 40 minutes or until beef and vegetables are tender.
11. Bring beef stew to a boil over medium-high heat.
12. Add cornstarch mixture; cook and stir 1 minute.
13. Stir in sugar-snap peas.
14. 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