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Source: America's Favorite Food Associations

Burgundy Beef and Vegetable Stew
This classic dish is a real crowd pleaser. Serve it with rice and carafes of red wine
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Serves: 6
Prep Time: 5 minutes
Cook Time: 2 1/4 hours
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1 1/2 pounds beef eye round
1 tablespoon Crisco® Vegetable Oil
1 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (13 3/4 ounces) beef broth
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1/2 cups baby carrots
1 cup whole pearl onions, frozen
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 package (8 ounces) sugar snap peas, frozen

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

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