Penn Herb Wellness Guide
Burgundy Beef & Vegetable Stew
Ingredients
- 1- 1/2 lbs beef for stew, cut in 1 inch pieces
- 1 Tbs vegetable oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
- 1/2 cup Burgundy wine
- 3 large cloves garlic, minced
- 1- 1/2 cups baby carrots
- 1 cup frozen whole pearl onions
- 2 Tbs cornstarch dissolved in 2 tablespoons water
- 1 package (8 ounces) frozen sugar snap peas
Directions
- 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.
- 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.
- 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.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.