1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, minced
1- 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 Tbs cornstarch dissolved in 2 tablespoons water
1 package (8 ounces) frozen sugar snap peas
Directions
Heat oil in Dutch oven over medium heat until hot. Brown beef in
batches; pour off drippings. Return beef to pan; season with thyme, salt and pepper.
Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover
tightly and simmer 1-1/4 hours. Stir in carrots and onions; continue cooking, covered, 30 to
45 minutes or until beef and vegetables are tender.
Stir in cornstarch mixture; cook and stir 1 minute or until thickened.
Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through.
Recipe courtesy of the National Cattleman’s Beef
Association
Nutrition facts
Serving Size 1 serving
Calories 278
Calories from Fat 111 (40%)
% Daily Value*
19%Total Fat 12g
18%Saturated
Fat 3.7g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 6.4g
25%Cholesterol 75mg
24%Sodium 565mg
19%Potassium 653mg
4%Total
Carbohydrate 11g
9%Dietary
Fiber 2.2g
Sugars 3g
Sugar Alcohols 0g
54%Protein 27g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
