Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef eye round
1 tb Vegetable oil
1 ts Dried thyme leaves
1/2 ts Salt
1/2 ts Pepper
13 3/4 oz Ready-to-serve beef broth
1/2 c Burgundy wine
3 lg Cloves garlic, crushed
1 1/2 c Baby carrots
1 c Frozen whole pearl onions
2 tb Cornstarch; dissolved in...
2 tb Water
8 oz Frozen sugar snap peas.

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

2. In 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 1
1/2 hours.

3. Add carrots and onions. Cover and continue cooking 35 to 40
minutes or until beef and vegetables are tender.

4. 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.

Cook's tip: Eight ounces medium carrots, peeled and cut into 1-inch
pieces, may be substituted for baby carrots.

Nutrition information per serving

237 calories
27 g protein
12 g carbohydrate 7 g total fat (2 g saturated fat)
3.3 mg iron
479 mg sodium
59 mg cholesterol

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