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Burgundy Beef and Vegetable Stew

MyCookbook Recipe Database
MyCookbook Member: Guest
Recipe Category: Crock Pot
Recipe Preparation Level: moderate
    Burgundy Beef & Vegetable Stew

    1-1/2 lb beef eye round,cut into 1-1/2" pieces

    1 Tbsp vegetable oil

    1 tsp dried thyme leaves

    1 can Beef broth (13-3/4 oz)

    1/2 cup Burgundy wine

    3 large cloves garlic crushed

    1 1/2 cups baby carrots

    1 cup frozen whole pearl onions

    2 tbsp cornstarch,dissolvedin 2 Tbsp water

    1 pkg (8 ozs ) frozen sugar snap peas

    Dutch oven brown meat with oil over med high heat until until hot. Pour off all drippings. Season with thyme, some salt, pepper. Stir in broth,wine,
    and garlic. Bring to a boil. reduce heat to low. Cover tightly andsimmer - 1/2 hrs.

    Add Carrots and onions, cover and cook until beef and vegs ae tender.

    Stir in corstarch mixture. Bring to a boil.cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium,cook until peas are heated through.

    (6) servings. (also can add other vegetables,string
    beans,potatoes,etc...

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