Ingredients

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

Directions

Trim fat from the beef and cut into 1/2-inch pieces. In a 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 broth, wine (or more broth) and garlic. Bring to a boil; reduce heat to low. Cover tightly and simmer for 1 1/2 hours.

Add carrots and onions. Cover and continue cooking for 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 for 3 or 4 minutes, or until peas are heated through.

Makes 6 servings.

Nutrition information per serving: 220 cal., 6 g total fat (1.4 g saturated), 50 mg chol., 567 mg sodium, 11 g carbo., 3 g dietary fiber, 29 pro.