Beef stew with vegetables in the Bordeaux style, low in fat
This low-fat beef bourguignon stew is a nutritious and comforting option, perfect for those seeking a fiber-rich meal. The beef is cut into one-inch pieces, lightly browned, and seasoned with thyme, salt, and pepper to enhance its flavor. It is slowly cooked in beef broth and burgundy wine until tender, incorporating vegetables such as baby carrots and pearl onions that add texture and nutrients. At the end, a cornstarch mixture is added to thicken the stew, and sugar snap peas are included for a fresh and crunchy touch. This recipe combines healthy ingredients and a careful cooking process to create a delicious and easy-to-prepare dish.
Ingredients (12)
- Beef Ribeye
- Vegetable Oil
- Dried Thyme Leaves
- Salt
- Pepper
- Ready-To-Serve Beef Broth
- Burgundy Wine
- Garlic
- Baby Carrots
- Frozen Whole Pearl Onions
- Cornstarch
- Frozen Garden Peas
Instructions (16 steps)
- 1 Trim fat from beef, cut into 2.5 cm pieces
- 2 In a Dutch oven, heat oil over medium-high heat until hot
- 3 Add beef and brown evenly, stirring occasionally
- 4 Drain fat
- 5 Season with thyme, salt, and pepper
- 6 Add broth, wine, and garlic
- 7 Bring to a boil
- 8 Reduce heat to low
- 9 Cover tightly and simmer for 1 and a half hours
- 10 Add carrots and onions
- 11 Cover and continue cooking for 35 to 40 minutes or until meat and vegetables are tender
- 12 Bring beef stew to a boil over medium-high heat
- 13 Add cornstarch mixture
- 14 Cook and stir for 1 minute
- 15 Add split peas
- 16 Reduce heat to medium and cook for 3 to 4 minutes or until peas are hot
Nutritional Information
Calories:
280 kcal
Protein:
59%
Carbohydrates:
7%
Fat:
9%
Sugar:
36%
Sodium:
24%
Percent Daily Value for nutrients; calories are shown in kcal.