In a Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time, and brown evenly, stirring occasionally; drain drippings. Remove browned beef from Dutch oven. Repeat with remaining beef. Return beef to Dutch oven; season with thyme, salt, and pepper.
Soup, Chili & Stew
Burgundy Beef and Vegetable Stew
Beef Burgundy is a classic French staple. But you don't have to travel to France in order to get a taste. Our easy recipe combines eye of round beef and Cask and Barrel red wine to create a tender steak stew complete with veggies.
Servings and Ingredients
|1 tbsp. Hy-Vee vegetable oil|
|1 ½ lbs. beef eye round, trimmed and and cut into 1-inch pieces|
|1 tsp. Hy-Vee dried thyme leaves|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|1 (14.5-oz.) can Hy-Vee beef broth|
|½ c. Cask and Barrel Cabernet Sauvignon wine|
|3 clove(s) garlic, crushed|
|1 ½ c. baby carrots|
|1 c. frozen whole pearl onions|
|2 tbsp. Hy-Vee cornstarch|
|2 tbsp. water|
|1 (8-oz.) pkg. frozen sugar snap peas|
Things To Grab
- Dutch oven
- Small bowl
Stir in broth, wine, and garlic. Bring to a boil. Reduce heat to low. Cover and simmer for 1-1/2 hours. Add carrots and onions. Cover and continue cooking 30 to 40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. In a small bowl, stir together cornstarch in water. Add to beef stew. Cook and stir 1 minute or until thickened. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
Amounts Per Serving
Vitamin A 80%
Vitamin C 10%
Iowa Beef Industry Council.