1 1/2 Beef Eye Round
1 Dried Thyme Leaves
1/2 Ready-To-Serve Beef Broth
1 Burgundy Wine
5 1/2 Frozen Sugar Snap Peas
Trim fat from beef, cut into 1-inch pieces.
In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time and brown evenly, stirring occasionally.
Pour off drippings.
Season with thyme, salt and pepper.
Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
Cover tightly and simmer 1 1/2 hours.
Add carrots and onions.
Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.,
Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.