Indulge in the comforting warmth of a delightful culinary creation with our Low-Fat Burgundy Beef & Vegetable Stew, a masterpiece that combines succulent beef, vibrant vegetables, and a symphony of flavorful ingredients. This recipe, carefully crafted and shared from lovewithrecipes.com, promises not only a feast for your taste buds but also a healthy dining experience. With a cooking time of just 2 hours and 14 minutes, including a brief 30-minute prep, you’ll be savoring the goodness in no time.
Let’s dive into the details of this culinary adventure:
Low-Fat Burgundy Beef & Vegetable Stew
| Name | Low-Fat Burgundy Beef & Vegetable Stew |
|---|---|
| Cook Time | 2 hours and 14 minutes |
| Prep Time | 30 minutes |
| Total Time | 2 hours and 44 minutes |
| Description | Make and share this flavorful Low-Fat Burgundy Beef & Vegetable Stew, a culinary gem from lovewithrecipes.com. |
| Recipe Category | Stew |
| Keywords | Vegetable, Meat, Low Cholesterol, Healthy, Free Of…, Weeknight, < 4 Hours |
| Aggregated Rating | 4.5 |
| Review Count | 7 |
| Calories | 280.1 |
| Fat Content | 6 |
| Saturated Fat Content | 1.5 |
| Cholesterol Content | 66.9 |
| Sodium Content | 591.5 |
| Carbohydrate Content | 22.4 |
| Fiber Content | 6.1 |
| Sugar Content | 9.2 |
| Protein Content | 29.8 |
| Recipe Servings | 6 |
| Recipe Yield | Not specified (nan) |
Ingredients:
- 1 1/2 pounds beef eye round, trimmed of fat and cut into 1-inch pieces
- 1 teaspoon dried thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup ready-to-serve beef broth
- 1 cup Burgundy wine
- 1 garlic clove, minced
- 1/2 teaspoon cornstarch
- 3 cups frozen sugar snap peas
Instructions:
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Begin by trimming the fat from the beef and cutting it into 1-inch pieces, setting the stage for a lean and satisfying stew.
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In a Dutch oven, heat oil over medium-high heat until it dances with heat. Add the beef in batches, ensuring an even browning as you stir occasionally, creating a foundation of rich flavors.
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Pour off any excess drippings, setting the scene for the next act in this culinary symphony.
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Season the browned beef with thyme, salt, and pepper, infusing the dish with a harmonious blend of aromas and tastes.
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Stir in the beef broth, Burgundy wine, and minced garlic, allowing the ingredients to mingle and reach a delightful boil. Once boiling, reduce the heat to low, covering the Dutch oven tightly, and let it simmer for a patience-rewarding 1 1/2 hours.
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As the stew simmers to perfection, introduce carrots and onions, adding layers of texture and color. Cover the pot once more and continue the cooking symphony for an additional 35 to 40 minutes, or until the beef and vegetables reach a tender crescendo.
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The final act begins with a crescendo as you bring the beef stew to a boil over medium-high heat. Add a cornstarch mixture, cooking and stirring for 1 minute until the sauce achieves the desired thickness.
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To add a refreshing note, stir in the frozen sugar snap peas, allowing them to dance in the stew for 3 to 4 minutes or until heated through.
In the grand finale, ladle this Low-Fat Burgundy Beef & Vegetable Stew into bowls, inviting everyone to savor the culmination of flavors and textures. With an aggregate rating of 4.5 and seven reviews, this recipe has won the hearts and palates of those who have embarked on this culinary journey.
Embrace the joy of cooking, share the love, and relish in the hearty satisfaction of a stew that not only nourishes the body but also delights the soul. This Low-Fat Burgundy Beef & Vegetable Stew is a testament to the artistry that can be achieved in your kitchen, and it’s destined to become a cherished favorite in your repertoire of go-to recipes.
