Low-Fat Burgundy Beef & Vegetable Stew

Name: Low-Fat Burgundy Beef & Vegetable Stew
Prep time: 30 min
Cook time: 134 min
Yield: 6
Ingredients: 1 1/2 beef eye round; 1 dried thyme leaves; 1 salt; 1/2 pepper; 1/2 ready-to-serve beef broth; 1 Burgundy wine; 1/2 garlic; 3 cornstarch; 5 1/2 frozen sugar snap peas

⏱️ Ready in 2h 44m 🥄 Prep 30 min 🔥 Cook 2h 14m 👥 6 servings 👁️ 8 views

Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.

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#Stew #Low fat

📊 At a Glance

Prep 30 min

Cook 2h 14m

Serves 6

Difficulty Hard

🛒 Ingredients

1 1/2 beef eye round

1 dried thyme leaves

1 salt

1/2 pepper

1/2 ready-to-serve beef broth

1 Burgundy wine

1/2 garlic

3 cornstarch

5 1/2 frozen sugar snap peas

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 280

% Daily Value*

Total Fat 6g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 592mg 26%

Total Carbohydrate 22.4g 8%

Dietary Fiber 6.1g 22%

Total Sugars 0g

Protein 29.8g 60%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Trim fat from beef, cut into 1-inch pieces.

In Dutch oven, heat oil over medium high hunt 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 boil; reduce heat to low.

Cover tightly and simmer 1 1/2 hours.

Add carrots and onions.

Cover and continue cooking 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 3 to 4 minutes or until peas are heated through.