Burgundy Beef and Vegetable Stew

No Photo


  • 1 3/4 pounds beef for stew, 1 1/2 inch pieces
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (13 3/4 ounce) can ready-to-serve beef broth
  • 1/2 cup Burgundy wine
  • 1 (10 ounce) package frozen whole baby carrots
  • 2 cups frozen whole pearl onions
  • 2 tablespoons cornstarch, dissolved in 1 tablespoon water
  • 1 (8 ounce) package frozen sugar snap peas


  1. In Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender.
  2. Add carrots and onions, cover and cook 15 minutes.
  3. Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 minutes or until thickened.

Yield: 6 servings

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry