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[nverland]

Burgundy Beef & Vegetable Stew

1 1/2 lbs beef eye round
1 tbl vegetable oil
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
1 can (13 3/4 oz) ready-to-serve beef broth
1/2 c Burgundy wine
3 lg cloves garlic, crushed
1 1/2 c baby carrots
1 c frozen whole pearl onions
1 1/2 tbl cornstarch, dissolved in tsp water
1 pkg (8 oz) frozen sugar snap peas.

Trim fat from beef; cut into 1-inch pieces.
In Dutch oven, 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.
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.
Serve over hot wide noodles.