Low-Fat Burgundy-Style Beef & Vegetable Stew Recipe

Toss the beef with salt, pepper, and dried thyme. This quick step helps the flavor carry through the whole pot.

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.

Stir the cornstarch into cold water until smooth. If it clumps, start with a splash of water, whisk, then add the rest.

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.

Stir in the minced garlic and frozen sugar snap peas. Cook 5–8 minutes, just until the peas are heated through and still crisp.

Taste and adjust seasoning. Sprinkle parsley if you want, and serve hot. It pairs well with potatoes, rice, or crusty bread.