Burgundy Beef And Vegetable Stew - cooking recipe

Ingredients

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

Preparation

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