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Burgundy Beef & Vegetable Stew

1 1/2 pounds beef eye round
1 tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (13 3/4 ounces) 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 tablespoons cornstarch, dissolved in 2 tablespoons water
1 package (8 ounces) frozen sugar snap peas

Trim fat from beef, cut into 1-inch pieces. In Dutch oven, heat
oil over medium high hunt 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 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. Makes 6 servings (serving size: 1 cup) Total preparation
and cooking time: 2 1/2 hours


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