Burgundy Beef And Vegetable Stew Recipe

• A stew for all seasons.
• 1 1/2 lb beef eye round
• 1 Tbsp. vegetable oil
• 1 tsp dry thyme leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 can (13 3/4 ounces) ready-to-serve beef broth
• 1/2 c. Burgundy wine
• 3 lrg cloves garlic, crushed
• 1 1/2 c. baby carrots
• 1 c. frzn whole pearl onions
• 2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
• 1 pkt (8 ounces) frzn sugar snap peas

1. Trim fat from beef cut into 1 inch pcs.
2. In Dutch oven, heat oil over medium-high heat till warm.
3. Add in beef (half at a time) and brown proportionately, stirring occasionally.
4. Pour off drippings.
5. Season with thyme, salt and pepper.
6. Stir in broth, wine and garlic.
7. Bring to a boil reduce heat to low.
8. Cover tightly and simmer 1 1/2 hrs.
9. Add in carrots and onions.
10. Cover and continue cooking 35-40 min or possibly till beef and vegetables are tender.
11. Bring beef stew to a boil over medium-high heat.
12. Add in cornstarch mix cook and stir 1 minute.
13. Stir in sugar snap peas.
14. Reduce heat to medium and cook 3-4 min or possibly till peas are heated through.

a stew, beef, vegetable oil, thyme, salt, pepper, ready, wine, garlic, baby carrots, pearl onions, cornstarch, sugar snap peas

Taken from cookeatshare.com/recipes/burgundy-beef-and-vegetable-stew-95163 (may not work)