Low-Fat Burgundy Meat and Vegetable Casserole Recipe
This low-fat Burgundy style meat and vegetable casserole recipe cooks the beef over low heat in broth and red wine and finishes it with vegetables. The ingredients are practical, the how-to steps are clear; It is bound with starch at the last moment for a light consistency.
Ingredients
1 1/2 cups (approximately 225–250 g) beef truffle/lean cubes (like eye round)
Step-by-Step Method
Prepare and season the meat
Blend the veal cubes with salt, black pepper and dried thyme before putting them in the pot. This way, the flavor is distributed more evenly while the meat is cooking.
Add the liquids and turn to low heat
Add broth and red wine to the pot. Add bay leaf if you want. When it approaches boiling, reduce the heat, close the lid and cook slowly until the meat is tender.
Open the starch
Mix cornstarch with cold water until smooth. To avoid any lumps, you can first mash it with a little water and then add the whole thing.
Thicken the stew
Increase the heat slightly so that the food in the pot boils slightly. Stir while adding the starch mixture in a thin stream; The sauce starts to thicken within 2-3 minutes.
Add the garlic and peas
Add the crushed garlic and frozen sugar snap peas to the pot. Cook for another 5–8 minutes until peas are heated through; Don't keep it too long so it stays alive.
Prepare for service
Taste and adjust salt and pepper. If you want, sprinkle parsley and serve hot. Whole grain bread or boiled potatoes go well with it.