1. Trim fat from beef, cut into 1-inch pieces. 2. In Dutch oven, heat oil over medium high hunt until hot. 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 broth, wine and garlic. Bring to boil; reduce heat to low. 6. Cover tightly and simmer 1 1/2 hours. 7. Add carrots and onions. 8. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender. 9. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. 10. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
