BURGUNDY BEEF & VEGETABLE STEW

      Title: BURGUNDY BEEF & VEGETABLE STEW
  Categories: Meats, Main dish, Soup/stew
       Yield: 6 Servings
  
   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 in...
       2 tb Water
       8 oz Frozen sugar snap peas.
  
   1. Trim fat from beef; cut into 1-inch pieces.
   
   2. 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.
   
   3. Add carrots and onions. Cover and continue cooking 35 to 40
   minutes or until beef and vegetables are tender.
   
   4. 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.
   
   Cook's tip: Eight ounces medium carrots, peeled and cut into 1-inch
   pieces, may be substituted for baby carrots.
   
   Nutrition information per serving
   
       237    calories
        27 g  protein
        12 g  carbohydrate 7 g total fat (2 g saturated fat)
       3.3 mg iron
       479 mg sodium
        59 mg cholesterol
   
   * COOKFDN brings you this recipe with permission from: * Texas Beef
   Council -- http://www.txbeef.org
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