Low-Fat Burgundy Beef & Vegetable Stew

• 1 1/2 lbs beef eye round
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (13 3/4 ounce) can ready-to-serve beef broth
• 1/2 cup Burgundy wine
• 3 cloves large garlic, crushed
• 5 1/2 cups baby carrots
• 1 cup frozen whole pearl onion
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 (8 ounce) package frozen sugar snap peas

1. Trim fat from beef, cut into 1-inch pieces.
2. In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
3. Pour off drippings.
4. Season with thyme, salt and pepper.
5. Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
6. Cover tightly and simmer 1 1/2 hours.
7. Add carrots and onions.
8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.

beef, vegetable oil, thyme, salt, pepper, readytoserve beef broth, burgundy wine, garlic, baby carrots, pearl onion, cornstarch, peas

Taken from www.food.com/recipe/low-fat-burgundy-beef-vegetable-stew-58 (may not work)