Burgundy Beef and Vegetable Stew

Directions:

1. In Dutch oven, heat oil over medium high heat until hot.

2. Add beef (half at a time) and brown evenly, stirring occasionally.

3. Pour off drippings.

4. Season with thyme, salt and pepper.

5. Stir in stock, wine and garlic.

6. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 to 1-1/2 hours.

7. Add carrots and onions, cover and cook 35 to 45 minutes or until beef and vegetables are tender.

8. Dissolve cornstarch in water and stir into stew.

9. Bring to a boil, cook and stir 1 minute.

10. Stir in sugar snap peas.

11. Reduce heat to medium, cook 3-4 minutes or until peas are heated through.