Burgundy Beef & Vegetable Stew
Source of Recipe
Nolan Ryan's Tender Aged Beef
List of Ingredients
1 1/2 lb Nolan Ryan's bottom round
1 tbs vegetable oil
1 tsp dried thyme leaves
1/2 tsp pepper
1 can ready-to-serve beef broth (13 3/4 oz)
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 1/2 cup baby carrots
1 cup frozen whole pearl onions
2 tbs cornstarch, dissolved in 2 tbs water
1 pkg frozen sugar snap peas (8 oz)
Recipe
Trim fat from beef; cut into 1-inch pieces. 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. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. Bring beef stw to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce head 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.
Makes 6 servings
|
|
member logon
