Burgundy Beef & Vegetable Stew

Prep Time: 9 minutes Cook Time: 16 minutes Ingredients: 1 1/2 lb. beef eye round, cut into 1 1/2-inch pieces 1 TBS. vegetable oil 1 tsp. dried thyme leaves 1/2 tsp. salt 1/2 tsp. pepper 1 can ready to serve beef broth (13 3/4 oz.) 1/2 c. burgundy wine 3 large cloves garlic, crushed 1 1/2 c. baby carrots 1 c. frozen whole pearl onions 2 TBS. cornstarch, dissolved in 2 TBS. water 1 pkg. frozen sugar snap peas (8 oz.) 1. In Dutch oven (or large pot), heat oil over medium-high heat 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 a boil; reduce heat to low. Cover tightly and simmer 1 1/2 hours. 2. Add carrots and onions; cover and cook 35 to 40 minutes or until beef and vegetables are tender. 3. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium; cook 3 to 4 minutes or until sugar peas are heated through. Makes 6 servings. "Beef recipes collected from www.beeftips.com. Recipes courtesy of the Wisconsin Beef Council through the Cattlemen's Beef Board and the National Cattlemen's Beef Association."