Recipe for Today: Low-Fat Beef & Vegetable Stew

Ingredients:

• 1 1/2 lb. beef eye round
• 1 tbsp. vegetable oil
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (13 3/4 oz.) can ready-to-serve beef broth
• 1/2 cup Burgundy wine
• 3 cloves garlic, crushed
• 5 1/2 cups baby carrots
• 1 cup frozen whole pearl onions
• 2 tbsp. cornstarch, dissolved in
• 2 tbsp. water
• 1 (8 oz.) pkg. frozen sugar snap peas

Methods/steps:

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil on 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 boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

Additional Tips:

Ready in 2¾ hours