Shelly's Recipe

BURGUNDY BEEF AND VEGETABLE STEW

Category: Stews

11/2 lbs beef eye round, trimmed and cubed
1 tbsp vegetable oil
1 tsp dried thyme leaves
1/2 tsp s alt and pepper
13 (3/4 oz) can ready-to-serve beef broth
1/2 cup Burgundy wine
3 large cloves garlic, crushed
11/2 cups baby carrots
1 cup frozen whole pearl onions
2 tbsp cornstarch, dissolved in 2 tbsp water
1 (8 oz) pkg frozen sugar-snap peas

In a 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 for 1 1/2 hours. Add carrots and onions. Cover and continue cooking for 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 for 3 or 4 minutes, or until peas are heated through. Serves 6