• 1-1/2 pounds beef for stew, cut in 1-inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (13-3/4 to 14-1/2 ounces) 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 tablespoons cornstarch dissolved in 2 tablespoons water
• 1 package (8 ounces) frozen sugar snap peas

• 239 calories
• 22 g protein
• 15 g carbohydrate
• 9 g fat
• 509 mg sodium
• 55 mg cholesterol
• 3.3 mg niacin
• 0.4 mg vitamin B6
• 1.7 mcg vitamin B12
• 3.2 mg iron
• 4.4 mg zinc

• 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