| | Directions | | In Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender. Add carrots and onions; cover and cook 15 minutes. Stir in cornstarch mixture and peas. Bring to a boil; cook and stir 2 minutes or until thickens. |
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| Ingredients | | - |  | 1 1/4 beef for stew, 1 1/2 inch pieces |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cloves garlic, Crushed |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 can ready-to-serve beef broth (13 3/4 ounce can) |
| - | | 1/2 cup Burgundy wine |
| - | | 1 package frozen whole baby carrots (10 ounce pkg) |
| - | | 2 cups frozen whole pearl onions |
| - | | 2 tablespoons cornstarch, dissolved inch 1 T. water |
| - | | 1 package frozen sugar snap peas (8 ounce pkg) |
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