Recipes

Low-Fat Beef & Vegetable Stew

This beef and veggie stew will have you seeing red…literally. Made with Burgundy wine, it’s bursting with great-tasting flavor. So if you have a craving for a palate-pleasing pottage, stew on this delicious recipe. Soup really is good food.
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Cuisine Continental

Servings 6 servings
Calories 1662.12 kcal

Ingredients

  

  • 24 ounce(s) beef eye round
  • 1 tablespoon(s) vegetable oil
  • 1 teaspoon(s) dried thyme leaves
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 can ready-to-serve beef broth
  • 4 floz Burgundy wine
  • 3 cloves garlic, crushed
  • 5 1/2 cup(s) baby carrots
  • 1 cup(s) frozen whole pearl onions
  • 2 tablespoon(s) cornstarch
  • 1 floz water
  • 1 cup(s) frozen sugar snap peas

Instructions

 

  • Trim fat from beef, cut into 1-inch pieces.
  • In Dutch oven, heat oil on 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 boil; reduce heat to low.
  • Cover tightly and simmer 1 1/2 hours.
  • Add carrots and onions.
  • Cover and continue cooking 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 3 to 4 minutes or until peas are heated through.
  • Ready in 2 hours.

Nutrition

Calories: 1662.12kcalCarbohydrates: 146.1gProtein: 156.25gFat: 48.07gSaturated Fat: 12.23gCholesterol: 325.44mgSodium: 6386.6mgFiber: 38.6gSugar: 72.72g

Keyword Beef, Carrots, Vegetables
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