Burgundy Beef and Vegetable Stew

By North Star



Ingredients.

1 Tbsp. canola oil
1 1/2 lbs. beef bottom round or eye round, all visible fat discarded, cut into 1 1/2-inch pieces
1 tsp. dried thyme, crumbled
1/2 tsp. salt
1/2 tsp. pepper
1 14-oz. can fat-free, no-salt-added beef broth
1/2 cup red burgundy or nonalcoholic red wine
3 large garlic cloves, minced OR 1 1/2 tsp. garlic powder
1 24-oz. package frozen vegetables for stew
2 Tbsp. cornstarch
2 Tbsp. cold water

In a Dutch oven, heat the oil over medium heat. Add half the beef and cook until evenly browned, stirring occasionally. Transfer the browned beef to a plate. Brown the remaining beef. Pour off and discard the drippings. Return the first batch of beef to the Dutch oven. Season with the thyme, salt, and pepper. Stir in the broth, wine, and garlic. Increase the heat and bring to a boil. Reduce the heat and simmer, covered, for 1½ hours.

Add frozen vegetables and cook for 30 minutes, or until the beef and vegetables are tender.

Put the cornstarch into a cup. Add the water, stirring to dissolve. Stir the cornstarch mixture into the beef mixture. Increase the heat to high and bring to a boil. Boil for 1 minute, stirring constantly.

Option: Use boneless turkey breast, cut into cubes, instead of beef. Cook only 30 minutes before adding vegetables.

Option: Instead of frozen vegetables, may use 5 cups fresh cut-up vegetables such as carrots, celery, green beans, mushrooms, and chopped bell pepper.

Yield: 6 servings

PER SERVING:
CALORIES: 290
FAT: 11g SATURATED FAT: 3g
CHOLESTEROL: 90mg
CARBOHYDRATE: 18g
FIBER: 1g
SODIUM: 300mg
PROTEIN: 25g

Recipe from www.waukeshamemorial.org