Burgundy Beef And Vegetable Stew

• 1 3/4 lb. beef for stew, cut in 1 1/2-inch cubes
• 1 tsp. thyme leaves
• 1/2 tsp. salt
• 1 3/4 c. beef broth
• 10 oz. pkg. baby carrots (frozen)
• 8 oz. pkg. frozen sugar snap peas
• 1 Tbsp. vegetable oil
• 2 crushed garlic cloves
• 1/4 tsp. pepper
• 1/2 c. Burgundy wine
• 2 c. frozen pearl onions
• 2 Tbsp. cornstarch, dissolved in 1 Tbsp. water

1. In Dutch oven, heat the oil over medium heat until hot.
2. Add beef and garlic, half at a time, and brown.
3. Stir occasionally. Pour off drippings.
4. Season beef with thyme, salt and pepper.
5. Add broth and wine to beef and bring to a boil.
6. Reduce heat to low. Cover tightly and simmer 1 1/2 hours or until tender.

beef for stew, thyme, salt, beef broth, baby carrots, frozen sugar snap peas, vegetable oil, garlic, pepper, wine, frozen pearl onions, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843180 (may not work)