Monday, December 8, 2008

Vegetable-Beef Stew

Vegetable-Beef Stew

Ingredients1 1/2 lbs beef eye round

1 tablespoon vegetable oil

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1 (13 3/4 ounce) can ready-to-serve beef broth

1/2 cup Burgundy wine

3 cloves garlic, crushed

5 1/2 cups baby carrots

1 cup frozen whole pearl onion

2 tablespoons cornstarch, dissolved in

2 tablespoons water

1 (8 ounce) package frozen sugar snap peas

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high hunt 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.

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