Food and Nutrition


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Burgundy Beef and Vegetable Stew

This healthy recipe comes from NDSU Extension Service.


• 1½ pounds beef eye round

• 1 tablespoon vegetable oil

• 1 teaspoon dried thyme leaves

• salt and freshly ground black pepper to taste

• 1 13.75-ounce can beef broth

• ½ cup burgundy wine

• 3 large cloves garlic, minced

• 1½ cups baby carrots

• 1 cup frozen whole pearl onions

• 2 tablespoons cornstarch

• 2 tablespoons water

• 1 8-ounce package frozen sugar snap peas


Trim fat from beef and cut into 1-inch pieces. In Dutch oven, heat oil over medium-high heat, add

beef (in two batches) and brown evenly. Pour off drippings and return all the beef to Dutch oven.

Season with salt, pepper and thyme and add broth, wine and garlic. Bring mixture to a boil,

reduce heat to low, cover tightly and simmer 1½ hours. Add carrots and onions and continue

cooking for another 35 to 40 minutes, or until beef and vegetables are tender. Bring stew to a

boil. Dissolve cornstarch in water and add mixture to stew. Cook and stir for one minute and then

add the peas. Reduce heat and continue cooking and stirring for 3 to 4 minutes, until peas are

heated through.


Makes 6 servings.

Per Serving: about 350 calories and 10 grams (g) of fat.

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