| Burgandy Beef & Vegetable Stew - Serves 6 | |
| 1½ lbs Beef vegetable oil 1 tsp each, thyme, basil, oregano salt, pepper 13¾ oz can beef broth ½ cup burgandy wine |
3 cloves garlic diced 1½ cups baby carrots 1 cup frozen whole pearl onions 1 can potatos halved 8 oz frozen sugar-snap peas 2 tbl cornstarch dissolved in 2 tbl water |
| Cut the beef into ½ inch cubes and brown in oil in a dutch oven. Toss in the seasonings, broth, wine, and garlic. Bring to a boil. Add the carrots and simmer 1 hour. Add onions and potato and continue to simmer for 30 minutes. Bring stew to a boil and stir in the cornstarch mix and snap peas. Reduce heat and simmer for about 5 minutes or until the peas are heated through. | |