Low-Fat Burgundy Beef & Vegetable Stew

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(high fiber)

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  • add   1 cup frozen whole pearl onions
  • add   3 cloves garlic
  • add   1/2 cup Burgundy wine
  • add   1 1/2 lbs beef eye round
  • add   1/2 teaspoon salt
  • add   1 (13 3/4 ounce) can ready-to-serve beef broth
  • add   1 (8 ounce) package frozen sugar snap peas
  • add   2 tablespoons cornstarch
  • add   5 1/2 cups baby carrots
  • add   1 tablespoon vegetable oil
  • add   1 teaspoon dried thyme leaves
  • add   1/2 teaspoon pepper


  1. Trim fat from beef, cut into 1-inch pieces.
  2. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
  3. Pour off drippings.
  4. Season with thyme, salt and pepper.
  5. Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
  6. Cover tightly and simmer 1 1/2 hours.
  7. Add carrots and onions.
  8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
  9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
  10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.