Beef Burgundy With Vegetables

This flavorful beef stew is made with red wine, garlic, and vegetables. Serve this savory stewed beef with potatoes or hot cooked noodles for a delicious meal. Feel free to use burgundy wine, pinot noir, merlot, or cabernet in this stew recipe.

Prep Time: 10 minutes
Cook Time: 2 hours 15 minutes
Total Time:

Ingredients:

1 tablespoon vegetable oil
2 pounds stew beef, cut in 1-inch pieces
2 cloves garlic, finely minced
1 teaspoon dried leaf thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups beef broth
1/2 cup burgundy wine
1 1/2 cups sliced carrots
2 cups frozen whole pearl onions
2 tablespoons cornstarch combined with 1 tablespoon cold water
1 cup frozen peas, thawed

Instructions:

In a Dutch oven or large saucepan, heat oil over medium heat until hot; add half of beef and garlic and brown slowly and evenly, stirring occasionally. Repeat with the remaining beef and garlic. Pour off excess fat; stir in the thyme, salt and pepper. Add beef broth and wine; bring to a boil. Reduce heat to low, cover tightly, and simmer 1 1/2 hours, or until beef is tender. Add carrots and onions; cover and cook 25 minutes longer. Stir in cornstarch mixture and the peas; bring to a boil. Cook, stirring, for 3 minutes or until the stew is thickened.

Serves 6.