Low-Fat Burgundy Beef & Vegetable Stew - cooking recipe

Ingredients

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

Preparation

Trim fat from beef, cut into 1-inch pieces.
In Dutch oven, heat oil over medium high hunt 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 boil; reduce heat to low.
Cover tightly and simmer 1 1/2 hours.
Add carrots and onions.
Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.