Burgandy Beef and Vegetable Stew
Source of Recipe
1 1/2 pounds stew beef, cut into 1-inch pieces
1 can TysonŽ Beef Broth, 14 oz.
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Burgundy wine
3 large garlic cloves, minced
1 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 package frozen sugar snap peas, 8 oz.
1. Heat oil in a large deep pot over medium. Wash hands. Brown beef in batches; pour off drippings.
2. 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.
3. Stir in carrots and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender.
4. Add cornstarch mixture; cook and stir 1 minute or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.