Burgundy Beef and Vegetable Stew

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== Description ==
Contributed by Healthy Recipes For Diabetic Friends Y-Group
* Makes 6 Servings.
== Ingredients ==
* 1½ pounds beef eye round
* 1 tablespoon vegetable oil
* 1 teaspoon dried thyme leaves
* ½ teaspoon salt
* ½ teaspoon pepper
* 13¾ ounce can ready-to-serve beef broth
* ½ cup burgundy wine
* 3 large cloves garlic, crushed
* 1½ cups baby carrots
* 1 cup frozen whole pearl onions
* 2 tablespoons cornstarch, dissolved in 2 tablespoons water
* 8-ounce package frozen sugar snap peas
== Directions ==
# Trim fat from the beef and cut into ½-inch pieces.
# In a Dutch oven, heat oil over 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 a boil; reduce heat to low.
# Cover tightly and simmer for 1½ hours.
# Add carrots and onions.
# Cover and continue cooking for 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 for 3 or 4 minutes, or until peas are heated through.
== Nutritional information ==
* Calories 220
* Fat 6 g
* Carbs 11 g
* Sodium 567 Mg
* Fiber 3 g
Category:Beef round Recipes
Category:Burgundy wine Recipes
Category:Carrot Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Pearl onion Recipes
Category:Stew Recipes
Category:Sugar snap Recipes