James Allyn's Burgundy Beef Stew

Ingredients

1 Tbsp. vegetable oil
1-1/2 lbs. beef eye round, cut into 1-1/2 inch pieces
1 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
1-2/3 cups beef stock
1/2 cup red burgundy wine
3 large cloves garlic, crushed
1-1/2 cups baby carrots
1 cup frozen whole pearl onions
2 Tbsps. cornstarch
2 Tbsps. water
1/2 lb. frozen sugar snap peas

Instructions
In Dutch oven, heat oil over medium high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in stock, wine and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 to 1-1/2 hours. Add carrots and onions, cover and cook 35 to 45 minutes or until beef and vegetables are tender. Dissolve cornstarch in water and stir into stew. Bring to a boil, cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium, cook 3-4 minutes or until peas are heated through.