Post by mikkid24 on Nov 15, 2005 12:28:52 GMT -5
'Tis the season for heartier fare in my household. Here's a nice recipe for cold weekend days when you have some time to put together a stew.
Burgundy Beef and Vegetable Stew
(4 Points/serving, or CORE +2 Points for the wine and cornstarch)
- 1 pounds beef eye round
- 1 tablespoon vegetable oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 13-ounce can ready-to-serve beef broth
- 1 cup Burgundy wine
- 3 large cloves garlic, crushed
- 1 cup baby carrots
- 1 cup frozen whole pearl onions
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 8-ounce package frozen sugar-snap peas
Trim fat from the beef and cut into -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 1 hour.
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. Makes 6 servings.
This one freezes well. I'm going to play with this and see if I can't do this in my crockpot, because this would be nice to come home to after a day at work.
mikki
Burgundy Beef and Vegetable Stew
(4 Points/serving, or CORE +2 Points for the wine and cornstarch)
- 1 pounds beef eye round
- 1 tablespoon vegetable oil
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 13-ounce can ready-to-serve beef broth
- 1 cup Burgundy wine
- 3 large cloves garlic, crushed
- 1 cup baby carrots
- 1 cup frozen whole pearl onions
- 2 tablespoons cornstarch, dissolved in 2 tablespoons water
- 8-ounce package frozen sugar-snap peas
Trim fat from the beef and cut into -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 1 hour.
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. Makes 6 servings.
This one freezes well. I'm going to play with this and see if I can't do this in my crockpot, because this would be nice to come home to after a day at work.
mikki
