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    BURGUNDY BEEF STEW

    Source of Recipe

    Mr. Food

    List of Ingredients

    1 tablespoon vegetable oil
    1 ½ pounds beef stew meat, cut into 1-inch chunks
    1 teaspoon dried thyme
    ½ teaspoon salt
    ½ teaspoon black pepper
    1 (14 ounce) can ready-to-serve beef broth
    ½ C Burgundy or other dry red wine
    3 garlic cloves, minced
    2 C baby carrots
    1 C frozen whole pearl onion
    3 tablespoons cornstarch
    2 tablespoons water
    1 (8 ounce) package frozen sugar snap peas

    Recipe

    In a large pot, heat oil over medium-high heat; brown beef in batches. Pour off drippings then return all cooked beef to pot and season with thyme, salt, and pepper.
    Stir in broth, wine, and garlic, and bring to a boil. Reduce heat to low, cover, and simmer 1 hour.
    Stir in carrots and onions; cover and cook 30 to 45 more minutes, or until beef and vegetables are tender.
    In a small bowl, dissolve cornstarch in water. Add cornstarch mixture to beef mixture and stir for 1 minute, or until thickened.
    Stir in sugar snap peas and cook 3 to 4 minutes more, or until heated through.

 

 

 


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