BEEF RECIPES


BURGUNDY BEEF & VEGETABLE STEW - 2-1/2 HOURS

  • 1-1/2 lb beef eye round, 1-1/2" pieces
  • 1 Tbsp vegetable oil
  • 1 tsp dried thyme leaves
  • 1 can (13-3/4 oz) ready-to-serve beef broth
  • 1/2 cup Burgundy wine
  • 3 large cloves garlic, crushed
  • 1-1/2 cups baby carrots
  • 1 cup frozen whole pearl onions
  • 2 Tbsp cornstarch, dissolved in 2 Tbsp water
  • 1 pkg (8 oz) frozen sugar snap peas




1. 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, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in broth, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/2 hours.

2. Add carrots and onions; cover and cook 35 to 40 minutes or until beef and vegetables are tender.

3. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium; cook 3 to 4 minutes or until peas are heated through. 6 servings.

Nutrition information per serving: 237 calories; 27 g protein; 12 g carbohydrate; 7 g fat (2 g saturated fat); 3.3 mg iron; 479 mg sodium; 59 mg cholesterol.



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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com