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| RECIPE FOR BURGUNDY BEEF AND VEGETABLE STEW |
| Title: | Burgundy Beef And Vegetable Stew | | Category: | Stews | | Rating: |  | Instructions:
Burgundy Beef and Vegetable Stew1 3/4 pounds beef for stew, 1 1/2 inch pieces 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 (13 3/4 ounce) can ready-to-serve beef broth 1/2 cup Burgundy wine 1 (10 ounce) package frozen whole baby carrots 2 cups frozen whole pearl onions 2 tablespoons cornstarch, dissolved in 1 tablespoon water 1 (8 ounce) package frozen sugar snap peas In Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender. Add carrots and onions, cover and cook 15 minutes. Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 minutes or until thickened. Makes 6 servings.
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