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Prep and Cook time:
2 1/2 hours
Makes: 6 servings
Ingredients
1-1/2 pounds beef for stew, cut in 1 inch pieces
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, minced
1-1/2 cups baby carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 package (8 ounces) frozen sugar snap peas
Instructions
1. Heat oil in Dutch oven over medium heat until hot. Brown beef in
batches; drain off drippings. Return beef to pan; season with thyme, salt
and pepper.
2. Stir in broth, wine and garlic; bring to a boil. Reduce heat; cover
tightly and simmer 1-1/4 hours. Stir in carrots and onions; continue
cooking, covered, 30 to 45 minutes or until beef and vegetables are
tender.
3. Stir cornstarch mixture and add to Dutch oven; cook and stir 1 minute
or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until
heated through.
