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Burgundy Beef & Vegetable Stew

1-1/2 lbs. beef for stew, cut in 1-inch pieces
1 Tbsp. vegetable oil
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 can (13-3/4 to 14-1/2 oz.) 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 Tbsp. cornstarch dissolved in 2 Tbsp. water
1 pkg. (8 oz.) frozen sugar snap peas

Heat oil in Dutch oven over medium heat until hot. Brown beef in batches; pour off drippings. Return beef to pan; season with thyme, salt, and pepper. 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. Stir in cornstarch mixture; cook and stir 1 minute or until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes or until heated through. Makes 6 servings.

 


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