Burgundy Beef & Vegetable Stew

Make it a Meal

Add these dishes to make a full meal:

Warm Winter Walnut Salad

Sage and Onion Focaccia

Pear Crisp

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Yield: 6 servings

Ingredients

1- 1/2 lbs beef for stew, cut in 1 inch pieces

1 Tbs vegetable oil

1 tsp dried thyme

1/2 tsp salt

1/2 tsp pepper

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

1/2 cup Burgundy wine

3 large cloves garlic, minced

1- 1/2 cups baby carrots

1 cup frozen whole pearl onions

2 Tbs cornstarch dissolved in 2 tablespoons water

1 package (8 ounces) frozen sugar snap peas

Directions

Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with thyme, salt and pepper.

Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Stir in carrots and onions; continue cooking, covered, 30 to 45 minutes or until beef and vegetables are tender.

Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.

Nutrition facts

Serving Size 1 serving

Calories 278

Calories from Fat 111 (40%)

% Daily Value*

19%Total Fat 12g

18%Saturated Fat 3.7g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 6.4g

25%Cholesterol 75mg

24%Sodium 565mg

19%Potassium 653mg

4%Total Carbohydrate 11g

9%Dietary Fiber 2.2g

Sugars 3g

Sugar Alcohols 0g

54%Protein 27g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath