Savory Low-Fat Burgundy Beef Stew with Seasonal Vegetables
This Savory Low-Fat Burgundy Beef Stew is a deliciously rich and hearty dish, perfect for cold weather or a cozy family dinner. Made with tender eye round beef and packed with nutritious vegetables like vibrant baby carrots and crisp sugar snap peas, this recipe combines the flavors of Burgundy wine and fresh herbs to create a warming stew that is both satisfying and low in fat. Ideal for meal prepping or sharing with friends, this stew is a delightful balance of taste and health, proving that you don't need to sacrifice flavor for nutrition.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Beef eye round
1 1/2 lbs (trimmed of fat and cut into 1-inch pieces)
Vegetable oil
1 tablespoon (for browning beef)
Dried thyme leaves
1 teaspoon (dried)
Salt
1/2 teaspoon (to taste)
Pepper
1/2 teaspoon (to taste)
Ready-to-serve beef broth
1 (13 3/4 ounce) can (for the base)
Burgundy wine
1/2 cup (for flavor)
Garlic
3 cloves (crushed)
Baby carrots
5 1/2 cups (fresh)
Frozen whole pearl onion
1 cup (for sweetness)
Cornstarch
2 tablespoons (dissolved in 2 tablespoons of water, for thickening)
Frozen sugar snap peas
1 (8 ounce) package (for a crisp finish)
Instructions
1
Begin by trimming excess fat from the beef and cutting it into 1-inch pieces for even cooking.
2
In a Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add half of the beef pieces, browning them evenly on all sides, about 8-10 minutes. Remove the browned beef from the pot and repeat with the second half.
3
Once all beef is browned, carefully pour off any drippings to reduce excess fat.
4
Season the beef in the pot with dried thyme, salt, and pepper, stirring well to combine.
5
Add the ready-to-serve beef broth, Burgundy wine, and crushed garlic to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover tightly, and let it simmer for 1.5 hours to infuse flavors and soften the meat.
6
After 1.5 hours, add the baby carrots and frozen pearl onions to the stew. Stir to combine, then cover again and simmer for an additional 35 to 40 minutes, or until the beef and vegetables are tender.
7
Once everything is tender, bring the stew back to a boil over medium-high heat. Stir in the cornstarch mixture to thicken the stew and cook for 1 minute until the sauce has thickened.
8
Finally, add in the frozen sugar snap peas and reduce the heat to medium. Cook for an additional 3 to 4 minutes, stirring occasionally until the peas are heated through and vibrant.
9
Serve hot, garnished with fresh herbs if desired, and enjoy this nourishing stew with a slice of crusty bread or on its own.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Low-Fat Burgundy Beef Stew?
Savory Low-Fat Burgundy Beef Stew is a rich and hearty dish made with tender eye round beef, Burgundy wine, and seasonal vegetables like baby carrots and sugar snap peas.
What cut of beef is used in this recipe?
This recipe uses beef eye round, which is a lean cut that helps keep the stew low in fat.
How should I prepare the beef for the stew?
The beef should be trimmed of excess fat and cut into 1-inch pieces for even cooking.
How do I brown the beef correctly?
Heat vegetable oil in a Dutch oven over medium-high heat and brown the beef in two batches for 8-10 minutes each.
Why is it important to pour off the drippings?
Pouring off the drippings helps reduce the overall fat content of the stew, keeping it a healthy meal.
What seasonings are added to the beef?
The beef is seasoned with dried thyme leaves, salt, and pepper.
What liquid base is used for the stew?
The base is made from a combination of ready-to-serve beef broth and Burgundy wine.
How much garlic should I use?
The recipe calls for 3 cloves of crushed garlic to be added to the simmering liquid.
How long does the beef need to simmer initially?
The beef, broth, and wine mixture should simmer for 1.5 hours to soften the meat and infuse flavors.
What vegetables are added after the initial simmer?
After the first 1.5 hours, you add 5 1/2 cups of baby carrots and 1 cup of frozen pearl onions.
How long do the carrots and onions cook?
They should simmer for an additional 35 to 40 minutes or until the beef and vegetables are tender.
How do I thicken the beef stew sauce?
Thicken the sauce by stirring in a mixture of 2 tablespoons of cornstarch dissolved in 2 tablespoons of water.
When do I add the sugar snap peas?
Add the frozen sugar snap peas after the stew has thickened, during the last 3 to 4 minutes of cooking.
Is this beef stew recipe good for meal prep?
Yes, this stew is ideal for meal prepping as it is satisfying, nutritious, and easy to reheat.
Can I garnish this stew?
Yes, you can garnish the hot stew with fresh herbs for added flavor and presentation.
How many cups of carrots are needed?
This recipe requires 5 1/2 cups of fresh baby carrots.
What kind of wine is recommended?
Burgundy wine is recommended to provide a rich, classic flavor profile for the stew.
What is the total simmering time for the beef?
The beef simmers for a total of approximately 2 hours and 10 minutes to reach maximum tenderness.
Are the sugar snap peas fresh or frozen?
The recipe calls for one 8-ounce package of frozen sugar snap peas.
Should the pearl onions be fresh?
This recipe uses 1 cup of frozen whole pearl onions for convenience and sweetness.
What equipment is best for cooking this stew?
A Dutch oven is recommended for browning the beef and simmering the stew evenly.
Is this stew high in fat?
No, this is a low-fat recipe that utilizes lean beef and minimal oil.
Can I serve this with bread?
Yes, it is excellent served with a slice of crusty bread to soak up the savory sauce.
Do I need to dissolve the cornstarch?
Yes, always dissolve the cornstarch in water before adding it to prevent clumps in the stew.
How do I know when the stew is finished?
The stew is finished when the beef and vegetables are tender and the snap peas are heated through and vibrant.
What heat setting should be used for simmering?
The stew should be simmered on a low heat setting once the initial boil is reached.
Can I use a different type of oil?
The recipe specifies vegetable oil, but other high-smoke point oils can be used for browning the beef.
How much beef broth is required?
You will need one 13 3/4 ounce can of ready-to-serve beef broth.
Is this a good recipe for winter?
Yes, its hearty and warming nature makes it perfect for cold weather or cozy family dinners.
What is the texture of the sugar snap peas in this dish?
The sugar snap peas provide a crisp finish to the stew because they are only cooked for a few minutes at the end.