August 13, 2012

Recipe for Today: Low-Fat Beef & Vegetable Stew

Low-Fat Beef & Vegetable Stew

  • 1 1/2 lb. beef eye round
  • 1 tbsp. vegetable oil
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 (13 3/4 oz.) 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 onions
  • 2 tbsp. cornstarch, dissolved in
  • 2 tbsp. water
  • 1 (8 oz.) pkg. frozen sugar snap peas

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil on 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 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.
Additional Tips:
Ready in 2¾ hours

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