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Entrees - Maindishes
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None
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Ingredients |
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1 1/2 pds stew meat
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1 tbsp veg oil
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1 tsp dried tyme
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1/2 tsp salt
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1/2 tsp pepper
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1 can beef broth
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1/2 C burgandy or red wine
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3 cloves garlic, minced
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1 1/2 C baby carrots
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1 C onion, chopped
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2 tbsp cornstarch dissoloved in 2 tbsp cold water
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1 package frozen sugar snap peas
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Instructions |
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Heat oil in dutch oven over med heat. Brown beef, pour off drippings. Return beed to pan, sason w/ tyme, salt & pepper.
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Add in broth, wine & garlic; bring to boil, reduce heat, cover & cook for 30 min.
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Stir in carrots & onion continue cooking 30-45 min.
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Stir in cornstarch mix, cook until thickened. Add frozen peas; cook 5 min until thawed. serve.
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| Serving
Suggestions |
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This is great over egg noodles, spooned over a baked potato or on it's own.
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Originally Submitted
7/1/2011
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You can add this Burgundy Beef Stew recipe to your own private DesktopCookbook.
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