Busters Recipes

Burgundy-Beef-and-Vegetable Stew
  
  1 1/2 pounds beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
13 3/4-ounce can ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch, dissolved in 2 tablespoons water
8-ounce package frozen sugar-snap peas
  
  Trim fat from the beef and cut into 1/2-inch pieces. In a Dutch oven, heat oil over 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 a boil; reduce heat to low. Cover tightly and simmer for 1 1/2 hours.
Add carrots and onions. Cover and continue cooking for 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 for 3 or 4 minutes, or until peas are heated through.
Makes 6 servings.

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