Burgundy Beef and Vegetable Stew

The New Mexico Beef Council demonstrated this flavorful, hearty beef meal, along with Beef, Pepper, and Mushroom Kabobs, during the workshops for the Diabetes Health Fair on Saturday, November 6, 1999. The recipes were selected for their flexibility in addressing diabetics' needs. Contact the Beef Council locally at nmbeef@nmbeef.com for additional recipes or information.

Total preparation and cooking time: 2½ hours

Ingredients:

• 1 ½ pounds beef eye round
• 1 Tablespoon vegetable oil
• 1 teaspoon dried thyme leaves
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 can (13 ¾ ounces) ready-to-serve beef broth
• ½ cup grape juice
• 3 large cloves garlic, crushed
• l ½ cups baby carrots
• 1 cup frozen onions
• 2 Tablespoons cornstarch, dissolved in 2 Tablespoons water
• 1 package (8 ounces) frozen sugar snap peas

Directions:

1. Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat oil over medium high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, juice and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 ½ hours.

2. Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.

3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

Yield: Makes 6 servings (serving size: 1 cup)