Recipe for cooking burgundy beef and vegetable stew

Soups for Salads :: Stews

Burgundy Beef and Vegetable Stew

1 3/4 lb. beef for stew, 1 1/2 in. pieces
1 Tbsp. canola oil
2 cloves garlic, crushed
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (13 3/4 oz.) can ready-to-serve beef broth
1/2 C. Burgundy wine
1 (10 oz.) pkg. frozen whole baby carrots
2 C. frozen whole pearl onions
2 Tbsp. cornstarch, dissolved in 1 Tbsp. water
1 (8 oz.) pkg. frozen sugar snap peas

In Dutch oven, heat oil over med. 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 boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hr. or until tender.

Add carrots and onions, cover and cook 15 min.

Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 min. or until thickened.

Makes approximately 6 servings.