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.
Servings 6 servings
Calories 1662.12 kcal
- 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
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.
Calories: 1662.12kcalCarbohydrates: 146.1gProtein: 156.25gFat: 48.07gSaturated Fat: 12.23gCholesterol: 325.44mgSodium: 6386.6mgFiber: 38.6gSugar: 72.72g
Keyword Beef, Carrots, Vegetables