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Haverhill Beef, 117 Merrimack Street, Haverhill, Massachusetts 01830 978-374-4795

Eye Round Beef Stew

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EYE ROUND BEEF STEW

Prep Time: 20 Minutes
Cook Time:
2 Hours
Ready in:
2 Hours and 20 Minutes
Makes 6 to 8 servings

Ingredients:
3 lb. beef eye round
1 Tbsp. olive oil
1 tsp. dried thyme leaves
1/2 cup Burgundy wine
3 large cloves garlic, crushed
1 and 1/2 cups baby carrots
1 cup frozen whole pearl onions
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 ounces) beef broth
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 package (8 ounces) frozen peas

Directions:
1. Cut eye round roast into 1 inch pieces.

2. 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, wine and garlic. Bring to a boil reduce heat to low. Cover tightly and simmer 1 and 1/2 hours.

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

4. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture cook and stir 1 minute. Stir in sugar snap peas.

5. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

- - IMPORTANT FOOD SAFETY REMINDER - -
All cooking temperatures and times indicated above
are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill.
Please use an appropriate meat thermometer
for accuracy.

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Haverhill Beef, Haverhill Massachusetts.
A full service, old fashion butcher shop and meat market since 1952.
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