Low-Fat Burgundy-Style Beef & Vegetable Stew Recipe
This low-fat Burgundy-style beef and vegetable stew recipe simmers lean beef with broth and dry red wine over gentle heat, then finishes with snap peas. The malzemeleri list is simple, and the nasıl yapılır steps are straightforward; a quick cornstarch slurry gives a light, glossy thickness at the end.
Ingredients
Ingredients
Step-by-Step Method
Season the beef
Toss the beef with salt, pepper, and dried thyme. This quick step helps the flavor carry through the whole pot.
Add liquids and simmer
Pour in the beef broth and red wine, and add the bay leaf if using. Bring it close to a boil, then lower the heat, cover, and let it gently simmer until the beef turns tender.
Mix the slurry
Stir the cornstarch into cold water until smooth. If it clumps, start with a splash of water, whisk, then add the rest.
Thicken the stew
Raise the heat slightly so the stew bubbles softly. Slowly stream in the slurry while stirring; in about 2–3 minutes the sauce will lightly thicken.
Finish with garlic and snap peas
Stir in the minced garlic and frozen sugar snap peas. Cook 5–8 minutes, just until the peas are heated through and still crisp.
Serve
Taste and adjust seasoning. Sprinkle parsley if you want, and serve hot. It pairs well with potatoes, rice, or crusty bread.