Burgundy Beef and Vegetable Stew

Yield: 6 servings

Ingredients

• 1 3/4 pounds beef for stew, 1 1/2 inch pieces
• 1 tablespoon vegetable oil
• 2 cloves garlic, crushed
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 1/2 cup Burgundy wine
• 1 (10 ounce) package frozen whole baby carrots
• 2 cups frozen whole pearl onions
• 2 tablespoons cornstarch, dissolved in 1 tablespoon water
• 1 (8 ounce) package frozen sugar snap peas

Instructions

1. In a Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender.
2. Add carrots and onions, cover and cook 15 minutes.
3. Stir in cornstarch mixture and peas. Bring to boil, cook and stir for 2 minutes or until thickened.