Burgundy Beef and Vegetable Stew

1 3/4 pounds beef for stew, 1 1/2 inch pieces
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 (13 3/4 ounce) can ready-to-serve beef broth
1/2 cup Burgundy wine
1 (10 ounce) package frozen whole baby carrots
2 cups frozen whole pearl onions
2 tablespoons cornstarch, dissolved in 1 tablespoon water
1 (8 ounce) package frozen sugar snap peas

In Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender.

Add carrots and onions, cover and cook 15 minutes.

Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 minutes or until thickened.

Makes 6 servings.