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Burgundy Beef and Vegetable Stew


Serving Size: 1 cup


1 12 pounds beef eye round

1 Tablespoon extra virgin olive oil

1 teaspoon dried thyme leaves

12 teaspoon salt

12 teaspoon pepper

2 cups 50% less sodium beef broth

12 cup Burgundy wine

3 large cloves garlic, crushed

1 12 cups baby carrots

1 cup frozen whole pearl onions

2 Tablespoon cornstarch, dissolved in 2 Tablespoon water

1 package (8 ounces) frozen sugar snap peas


Trim fat from beef, cut into 1-inch pieces. In a Dutch oven or large pot, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Season with thyme, salt and pepper.

Stir in broth, wine and garlic. Bring to boil; reduce heat to low. Cover tightly and simmer 1 12 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. Makes 6 (1 cup) servings.

Nutritional information per serving:
237 calories 7g fat (2g saturated fat) 340mg sodium 27g protein 12g carbohydrate 2g fiber

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767