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Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready in: 2 Hours and
20 Minutes
Makes 6 to 8 servings
Ingredients:
3 lb. beef eye round
1 Tbsp. olive oil
1 tsp. dried thyme leaves
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 and 1/2 cups baby carrots
1 cup frozen whole pearl onions
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) beef broth
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen peas
Directions:
1. Cut eye round roast
into 1 inch pieces.
2. In Dutch oven, heat oil over
medium-high heat until hot. Add beef (half at a time) and brown
evenly, stirring occasionally. Pour off drippings. Season with
thyme, salt and pepper. Stir in broth, wine and garlic. Bring
to a boil reduce heat to low. Cover tightly and simmer 1 and
1/2 hours.
3. Add carrots and onions. Cover
and continue cooking 35 to 40 minutes or until beef and vegetables
are tender.
4. Bring beef stew to a boil
over medium-high heat. Add cornstarch mixture cook and stir 1
minute. Stir in sugar snap peas.
5. Reduce heat to medium and
cook 3 to 4 minutes or until peas are heated through. |
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