MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Burgundy Beef & Vegetable Stew (In 2.5 Hours)
 Categories: Stew, Main dish
      Yield: 6 Servings
 
  1 1/2 lb Beef eye round 1 1/2 pieces
      1 tb Vegetable oil
      1 ts Thyme leaves, dried
      1 cn Ready to serve beef broth
           (13-3/4 oz)
    1/2 c  Burgundy wine
      3 cl Garlic, crushed
  1 1/2 c  Baby carrots
      1 c  Frozen whole pearl onions
      2 tb Corn starch disolved in 2
           - tb water
      8 oz Frozen sugar snap peas
 
  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, 1/2
  teaspoon salt and 1/2 teaspoon pepper. Stir in broth, wine
  and garlic. Bring to a boil; reduce heat to low. Cover
  tightly and simmer 1 1/2 hours. Add carrots and onions;
  cover and cook 35 to 40 minutes or until beef and vegetables
  are tender. Stir in corn starch mixture. Bring to a boil;
  cook and stir 1 minute. Stir in sugar snap peas. Reduce
  heat to medium; cook 3 to 4 minutes or until peas are
  heated thoroughly.
  
  Nutritional Information per serving:
  
      237    calories
       27    g protein
       12    g carbohydrate
        7    g fat (of which 2 g are saturated fat)
      3.3    mg iron
      479    mg sodium
       59    mg cholesterol
  
  From: Monica Jesensky
  Date: 03-15-97
  Fido-National Cooking Echo
 
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