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Nutrition info - Recipes

Low-Fat Beef & Vegetable Stew

This beef and veggie stew will have you seeing red...literally. Made with Burgundy wine, it's bursting with great-tasting flavor. So if you have a craving for a palate-pleasing pottage, stew on this delicious recipe. Soup really is good food.


Low-Fat Beef & Vegetable Stew

Ingredients

For 6 people

  • 24 ounce(s) beef eye round
  • 1 tablespoon(s) vegetable oil
  • 1 teaspoon(s) dried thyme leaves
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 can ready-to-serve beef broth
  • 4 floz Burgundy wine
  • 3 cloves garlic, crushed
  • 5 1/2 cup(s) baby carrots
  • 1 cup(s) frozen whole pearl onions
  • 2 tablespoon(s) cornstarch
  • 1 floz water
  • 1 cup(s) frozen sugar snap peas

Directions

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil on 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.
Ready in 2¾ hours

Nutrition facts

  • Kcal: 277.02 kcal
  • Fibers (g): 6.43g
  • Sodium (mg): 1064.43mg
  • Carbs: 24.35g
  • Fat: 8.01g
  • Saturated fat (g): 2.04g
  • Proteins: 26.04g