Low Fat 30 Minute Vegetable Stew Recipes

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LOW-FAT BURGUNDY BEEF & VEGETABLE STEW



Low-Fat Burgundy Beef & Vegetable Stew image

Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.

Provided by Dancer

Categories     Stew

Time 2h44m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
1/2 cup Burgundy wine
3 cloves large garlic, crushed
5 1/2 cups baby carrots
1 cup frozen whole pearl onion
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (8 ounce) package frozen sugar snap peas

Steps:

  • Trim fat from beef, cut into 1-inch pieces.
  • In Dutch oven, heat oil over medium high hunt 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.

Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8

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