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Burgundy Beef and Vegetable Stew
1 1/2 lb Beef eye round
1 tb Vegetable oil
1 ts Dried thyme leaves
1/2 ts Salt
1/2 ts Pepper
13 3/4 oz Ready-to-serve beef broth
1/2 c Burgundy wine
3 lg Cloves garlic, crushed
1 1/2 c Baby carrots
1 c Frozen whole pearl onions
2 tb Cornstarch; dissolved inů
2 tb Water
8 oz Frozen sugar snap peas.
Trim fat from beef; cut into 1-inch pieces.
In Dutch oven, heat oil over 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 a 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.