1 1/2 pounds beef for stew, cut into 1-inch pieces
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups homemade beef broth or stock (flavored with bouquet garni)
1/2 cup burgundy wine
3 large cloves garlic, minced
1 1/2 cups baby carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 8-ounce package frozen sugar snap peas
Heat oil in Dutch oven over medium heat until hot. Brown meat 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 until thickened. Stir in sugar snap peas. Cook 3 to 4 minutes until heated through. Serve with cooked noodles or rice and a tossed green salad.
Yield: 6 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association
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