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BURGUNDY BEEF STEW

Source of Recipe

Mr. Food


List of Ingredients

1 tablespoon vegetable oil
1 ½ pounds beef stew meat, cut into 1-inch chunks
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
1 (14 ounce) can ready-to-serve beef broth
½ C Burgundy or other dry red wine
3 garlic cloves, minced
2 C baby carrots
1 C frozen whole pearl onion
3 tablespoons cornstarch
2 tablespoons water
1 (8 ounce) package frozen sugar snap peas


Recipe

In a large pot, heat oil over medium-high heat; brown beef in batches. Pour off drippings then return all cooked beef to pot and season with thyme, salt, and pepper.
Stir in broth, wine, and garlic, and bring to a boil. Reduce heat to low, cover, and simmer 1 hour.
Stir in carrots and onions; cover and cook 30 to 45 more minutes, or until beef and vegetables are tender.
In a small bowl, dissolve cornstarch in water. Add cornstarch mixture to beef mixture and stir for 1 minute, or until thickened.
Stir in sugar snap peas and cook 3 to 4 minutes more, or until heated through.