Burgundy Beef Stew

By dorchuk

Ingredients

• 1-1/2 lb. beef for stew, sirloin tip, or top round, cut in 1 inch pieces**
• 1 Tbsp. vegetable oil
• 1 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 can (13-3/4 to 14-1/2 oz.) beef broth
• 1/2 c. Burgundy wine
• 3 large cloves garlic, minced
• 1 1/2 c. baby carrots
• 1 c. frozen whole pearl onions
• 2 Tbsp. cornstarch dissolved in 2 Tbsp. water
• 1 pkg. (8 oz.) frozen sugar snap peas
• Can use Petite Steaks as a substitute

Details

Servings 6
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

1. Heat oil in dutch oven over medium heat until hot.
2. Brown beef in batches; pour off drippings.
3. Return beef to pan; season with thyme, salt and pepper.
4. Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hrs.
5. Stir in carrots and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender.
6. Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
7. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.

Recipe Courtesy of The Beef Checkoff