Burgundy Beef and Vegetable Stew Recipe

Burgundy Beef and Vegetable Stew Recipe

  • 1 1/2 pounds beef for stew, cut in 1 inch pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (14 ounce) can 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 tablespoons cornstarch dissolved in
  • 2 tablespoons water
  • 1 (8 ounce) package frozen sugar snap peas
  1. Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; drain off drippings. Return beef to pan; season with thyme, salt and pepper.
  2. 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.
  3. Stir cornstarch mixture and add to Dutch oven; cook and stir 1 minute or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.
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