Low-Fat Burgundy Beef & Vegetable Stew

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READY IN:
2hrs 44mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from beef, cut into 1-inch pieces.
  2. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
  3. Pour off drippings.
  4. Season with thyme, salt and pepper.
  5. Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
  6. Cover tightly and simmer 1 1/2 hours.
  7. Add carrots and onions.
  8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
  9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
  10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

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