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Burgundy Beef and Vegetable Stew

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Description Edit

Contributed by Healthy Recipes For Diabetic Friends Y-Group

  • Makes 6 Servings.

Ingredients Edit

Directions Edit

  1. Trim fat from the beef and cut into ½-inch pieces.
  2. In a Dutch oven, heat oil over medium-high heat until hot.
  3. Add beef (half at a time) and brown evenly, stirring occasionally.
  4. Pour off drippings.
  5. Season with thyme, salt and pepper.
  6. Stir in broth, wine and garlic.
  7. Bring to a boil; reduce heat to low.
  8. Cover tightly and simmer for 1½ hours.
  9. Add carrots and onions.
  10. Cover and continue cooking for 35 to 40 minutes or until beef and vegetables are tender.
  11. Bring beef stew to a boil over medium-high heat.
  12. Add cornstarch mixture; cook and stir 1 minute.
  13. Stir in sugar-snap peas.
  14. Reduce heat to medium and cook for 3 or 4 minutes, or until peas are heated through.

Nutritional information Edit

  • Calories 220
  • Fat 6 g
  • Carbs 11 g
  • Sodium 567 Mg
  • Fiber 3 g

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