Burgundy Beef and Vegetable Stew


Soup, Chili & Stew
Burgundy Beef and Vegetable Stew

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    Servings and Ingredients

    Serves 6
    1 ½ lbs.beef eye round, trimmed and and cut into 1-inch pieces
    1 tbsp.vegetable oil
    1 tsp.dried thyme leaves
    ½ tsp.salt
    ½ tsp.pepper
    1(13.75 oz) can beef broth
    ½ c.Burgundy wine
    3large cloves garlic, crushed
    1 ½ c.baby carrots
    1 c.frozen whole pearl onions
    2 tbsp.cornstarch
    2 tbsp.water
    1(8 oz) pkg frozen sugar snap peas


    1. In a Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
    2. Pour off drippings.
    3. Season with thyme, salt and pepper.
    4. Stir in broth, wine and garlic. Bring to a boil. Reduce heat to low. Cover tightly and simmer for 1-1/2 hours.
    5. Add carrots and onions. Cover and continue cooking 30 to 40 minutes or until beef and vegetables are tender.
    6. Bring beef stew to a boil over medium-high heat.
    7. Dissolve cornstarch in water. Add to beef stew. Cook and stir 1 minute.
    8. Stir in sugar snap peas.
    9. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

    Nutrition facts


    Amounts Per Serving

    Daily Values

    Vitamin A 80%
    Vitamin C 10%
    Iron 15%
    Calcium 4%

    Recipe Source:

    Iowa Beef Industry Council.